Sausage Gravy and Biscuits with Tomatoes

by Lana Stuart on May 27, 2014 · 39 comments

Sausage Gravy with Biscuits and Tomatoes #sausage #gravy #sausagegravy #pork #southern #vintage #country #breakfast #brunch

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: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Sausage Gravy and Biscuits with Tomatoes

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.
  5. To make the sausage gravy:
  6. 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.
  7. Sprinkle over the flour and cook, stirring constantly, for 1 to 2 minutes.
  8. Gradually add the milk, stirring constantly, and cook until thickened.
  9. Taste and add salt and pepper if needed.
  10. Serve the gravy over warm biscuits with the tomato slices on the side.

Notes

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http://www.lanascooking.com/2014/05/27/sausage-gravy-and-biscuits-with-tomatoes/


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{ 39 comments… read them below or add one }

1 Amy @Very Culinary May 27, 2014 at 3:24 pm

Biscuits and sausage gravy is one of my all time favorite weekend meals!

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2 Lana Stuart May 27, 2014 at 8:37 pm

Mine too, Amy!

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3 Ginny McMeans May 27, 2014 at 3:32 pm

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

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4 Lana Stuart May 27, 2014 at 8:38 pm

The tomatoes really make the dish for me, Ginny.

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5 Brenda@SugarFreeMom May 27, 2014 at 4:01 pm

My hubby loves biscuits and gravy but I’m all over those baked tomatoes with herbs de provence!

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6 Lana Stuart May 27, 2014 at 8:41 pm

I love the Herbes de Provence combination, too, Brenda. So good with tomatoes!

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7 Paula - bell'alimento May 27, 2014 at 4:03 pm

This does my southern heart good!

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8 Colleen (Souffle Bombay) May 27, 2014 at 4:10 pm

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!

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9 Lana Stuart May 27, 2014 at 8:42 pm

It’s really hard to beat good sausage gravy and buttermilk biscuits, Colleen! I hope you’ll make this and really enjoy it.

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10 Patsy Gerber May 27, 2014 at 5:20 pm

Fresh tomato slices are just as good—even using bacon instead of sausage.

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11 Kim (Feed Me, Seymour) May 27, 2014 at 5:28 pm

This is my most favorite breakfast! I love the tomatoes with it.

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12 Baby June May 27, 2014 at 5:35 pm

Mmm, that looks so creamy and comforting! Love the addition of tomatoes, they look really delicious.

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13 Evelyn O'Kelley May 27, 2014 at 6:19 pm

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

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14 Lana Stuart May 27, 2014 at 8:43 pm

Yes, it’s a perfect breakfast-for-supper recipe!

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15 Marjory @ Dinner-Mom May 27, 2014 at 7:30 pm

Love the addition of tomatoes. Herbs de Provence is sure to work its magic!

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16 Martha@A Family Feast May 27, 2014 at 7:33 pm

This is my idea of perfect comfort food! This looks delicious!

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17 gloria patterson May 27, 2014 at 8:03 pm

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

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18 Lauren Kelly Nutrition May 27, 2014 at 8:22 pm

I love that you added those delicious fresh tomatoes! It looks wonderful!

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19 Jessica (Savory Experiments) May 27, 2014 at 8:29 pm

Classically beautiful! I love the addition of tomatoes too!

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20 cheri May 28, 2014 at 12:00 am

This sounds delicious! Love comfort foods!

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21 Sues May 28, 2014 at 12:16 am

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 :)

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22 Lana Stuart May 28, 2014 at 10:20 am

I think so, Sues! Boston needs gravy. Sausage gravy.

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23 dearcat May 28, 2014 at 8:06 am

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.

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24 Lana Stuart May 28, 2014 at 10:22 am

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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25 Samantha May 28, 2014 at 10:52 am

Old recipes are sometimes the best recipes. Thanks for this one!

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26 Susan May 28, 2014 at 5:34 pm

I spent 4 years down south for college and I never ate biscuits and gravy. Now I eat it and this looks so good!

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27 Kirsten/ComfortablyDomestic May 28, 2014 at 6:19 pm

Biscuits & gravy is one of my favorite indulgences. Serving baked tomatoes on the side practically makes it a health food!

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28 Kellie @ The Suburban Soapbox May 28, 2014 at 9:05 pm

Amazing…..my stomach is growling. Need this now. :-)

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29 Nutmeg Nanny May 29, 2014 at 9:49 am

Sausage gravy is my ultimate comfort food. It reminds me of grandma :)

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30 Angela @ Mind Over Batter May 29, 2014 at 9:52 am

This just screams delicious comfort! Do you hear that? That’s my stomach, pulling me in the direction of the kitchen. I need to make this!

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31 Lana Stuart May 29, 2014 at 1:16 pm

Listen to your stomach and let it pull you right on into the kitchen! Hope you enjoy the recipe, Angela.

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32 Sarah Caron (Sarah's Cucina Bella) May 29, 2014 at 2:54 pm

I love classic recipes too. There’s something so comforting about things you’ve eaten for years and years. And goodness, this looks dig-in ready.

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33 Carol at Wild Goose Tea May 29, 2014 at 3:40 pm

It has been too too too too long since I have had biscuits and gravy. And sausage gravy is my favorite. Oh my—suddenly I am starving!

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34 capturing joy with kristen duke May 30, 2014 at 11:53 am

Oh my, I LOVE sausage gravy, this looks divine! Just pinned!

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35 Brenda @ a farmgirl's dabbles May 31, 2014 at 7:30 am

Mmmmmm…sausage gravy over biscuits, yum!!

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36 Kelly June 1, 2014 at 2:00 am

YUM! Breakfast is one of my favorite meals — and these sounds like perfection is served! :)

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37 Lisa Evanoff June 30, 2014 at 7:56 pm

I made this for dinner tonight, and it was just wonderful

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38 Lana Stuart June 30, 2014 at 9:46 pm

So glad you enjoyed it!

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39 Gail Y. Smith July 1, 2014 at 9:23 am

Try this with good buttery grits, serve to family and watch the happy dance begin!

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