Sausage Gravy and Biscuits with Tomatoes

By now, y’all know how much I love sharing old recipes with you. Nothing against new ones. I even enjoy coming up with something different on my own once in a while. But…sometimes nothing beats old-fashioned, down home, tried-and-true cooking. Take this recipe for Sausage Gravy and Biscuits for instance. I’ve been making this recipe for at least {mumble…mumble} number of years and I’m still not tired of it. Now, it’s not something we eat every morning by any means. But when I do cook it, we totally and thoroughly enjoy it. With pleasure. No guilt.

The herby, baked tomatoes are a touch I added fairly recently and honestly I think they make this delectable dish even more delicious. They’re drizzled with a little olive oil and a sprinkling of Herbes de Provence but don’t worry if you don’t have them. Use a little mixed Italian seasoning. Or just a bit of oregano. Heck, just skip the herbs and use salt and pepper. Still delicious.

And for the sausage use whatever you like. I use a mild breakfast sausage and let each add red or black pepper to his or her heart’s desire. And for the biscuits, of course I use my traditional south Georgia buttermilk biscuit recipe. Use what you want. Frozen, canned, or homemade. Leftover rolls or day old bread. It’s all good!

Prepare the tomatoes and let them bake while you make the sausage gravy.

Preparing tomatoes for Sausage Gravy and Biscuits with Tomatoes

Preheat the oven to 400 degrees. Slice the tomatoes into thick slices, about 1/2″ each. Place the slices on a baking sheet drizzled with half the olive oil. Drizzle the remaining olive oil over the tomato slices and sprinkle with Herbes de Provence, garlic powder, salt, and pepper. Don’t worry if you don’t have Herbes de Provence on hand. You can also use an Italian seasoning mixture, or just a little dried oregano, or just salt and pepper. Bake the tomato slices for about 10 minutes or until they’re softened and just beginning to brown.

Cook the sausage for Sausage Gravy and Biscuits with Tomatoes

To make the sausage gravy, add the sausage to a large skillet over medium high heat. Break the sausage up as it cooks using a wooden spoon or potato masher. Cook until no pink color remains.

Add flour to Sausage Gravy and Biscuits with Tomatoes

At this point, if you think you have too much grease from the sausage, you can drain off some if it before you add the flour. You’ll need to keep at least 2 or 3 tablespoons of fat with the sausage. I typically use the Jimmy Deen brand of sausage and I never need to drain it. I find that it’s not nearly as fat as some of the other brands.

Sprinkle the flour over the cooked sausage and remaining fat in the pan. Cook, stirring constantly, for 1 to 2 minutes.

Add milk to Sausage Gravy and Biscuits with Tomatoes

Gradually add the milk. Bring back to the boil, stirring constantly, and cook until thickened. Taste and add salt and pepper if needed. Reduce the heat to low and cover the pan until ready to serve.

Serve the gravy over warm biscuits with the tomato slices on the side.

Enjoy!

Sausage Gravy and Biscuits with Tomatoes
 
Prep time
Cook time
Total time
 
A hearty country breakfast of sausage gravy over biscuits with baked, herbed tomato slices on the side.
Ingredients
For the gravy:
  • 1 lb. pan (bulk) sausage
  • 2 tblsp. flour
  • 2 cups milk
  • Salt and pepper to taste
For the tomatoes:
  • 4 large, ripe tomatoes
  • 2 tblsp. olive oil
  • 2 tsp. Herbs de Provence
  • 1/4 tsp. garlic powder
  • Dash of salt and pepper
Instructions
Bake the tomatoes while you prepare the gravy:
  1. To bake the tomatoes, preheat the oven to 400 degrees.
  2. Slice the tomatoes into thick, approximately 1/2” slices.
  3. Place on a baking sheet drizzled with half the olive oil. Drizzle the remaining olive oil over the tomato slices and sprinkle with Herbs de Provence, garlic powder, salt, and pepper.
  4. Bake for about 10 minutes or until softened and just beginning to brown.
To make the sausage gravy:
  1. Add the sausage to a large skillet over medium high heat. Break the sausage up as it cooks using a wooden spoon or potato masher. Cook until no pink color remains.
  2. Sprinkle over the flour and cook, stirring constantly, for 1 to 2 minutes.
  3. Gradually add the milk, stirring constantly, and cook until thickened.
  4. Taste and add salt and pepper if needed.
  5. Serve the gravy over warm biscuits with the tomato slices on the side.
Notes
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Comments

  1. Ginny McMeans says

    My favorite as a child. Yours looks wonderful and the addition of fresh herbed tomatoes is really nice.

  2. says

    You just destroyed me! I HAVE to put food in my mouth this instant, that’s how hungry the thought of this was to me lol! Years ago in Kentucky on a Sunday morning, I tasted sausage gravy & biscuits for the first time and I will never ever forget the experience! MMMM!

  3. says

    Yeah! Really delicious too. I like tomatoes as a side, but I also like to have fresh southern cantaloupe as a side sometimes too. This is a good “supper” breakfast also

  4. gloria patterson says

    I have always liked biscuit & gravy and tomato slices fro breakfast/lunch or dinner.

    But I have also loved roasted/cooked tomatoes. This will become one of my favorites……

    Thanks

  5. says

    I love everything about this! Gravy isn’t too big here in Boston, but I feel like I should take the charge in helping to change that :)

  6. dearcat says

    I lived in Louisiana for many years and make a recipe similar to this. I love sausage and gravy. Must try the tomatoes. I have been cooking for more than 60 yrs. and never used herbes de provence. Must try them as the tomatoes look divine. i am in Maine now and have adapted a lot of southern recipes to New England recipes. You have some great recipes, Lana.

    • says

      So glad to know that you enjoy my recipes, dearcat. And do try the Herbes de Provence. It’s a wonderful mixture of French herbs that’s good on just about everything!

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