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 years and I’m still not tired of it. Now, it’s certainly not something we eat every morning, but when I do cook it, we 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 person 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!
A hearty country breakfast of sausage gravy and biscuits with baked tomato slices on the side. Click To Tweet
Prepare the tomatoes and let them bake while you make the sausage gravy.
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.
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.
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.
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
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:
- To bake the tomatoes, preheat the oven to 400 degrees.
- Slice the tomatoes into thick, approximately 1/2” slices.
- 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.
- Bake for about 10 minutes or until softened and just beginning to brown.
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.
- Sprinkle over the flour and cook, stirring constantly, for 1 to 2 minutes.
- Gradually add the milk, stirring constantly, and cook until thickened.
- Taste and add salt and pepper if needed.
- Serve the gravy over warm biscuits with the tomato slices on the side.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 754 Total Fat: 41g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 107mg Sodium: 1108mg Carbohydrates: 63g Fiber: 4g Sugar: 6g Protein: 33g
More breakfast recipes from Never Enough Thyme:
- Cinnamon Brown Sugar Waffles
- Crescent Roll Breakfast Stacks
- Cinnamon Rolls with Cream Cheese Icing
- Overnight Sweet Rolls
sausage recipes from Other Bloggers:
- Sausage and Kale Skillet from Budget Bytes
- Sausage and Swiss Stuffed French Toast from Food Renegade
- Peppery Pinto Beans with Sausage from Homesick Texan
- Sausage Cheddar Bites from Brown Eyed Baker
Biscuits and sausage gravy is one of my all time favorite weekend meals!
Mine too, Amy!
My favorite as a child. Yours looks wonderful and the addition of fresh herbed tomatoes is really nice.
The tomatoes really make the dish for me, Ginny.
My hubby loves biscuits and gravy but I’m all over those baked tomatoes with herbs de provence!
I love the Herbes de Provence combination, too, Brenda. So good with tomatoes!
This does my southern heart good!
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!
It’s really hard to beat good sausage gravy and buttermilk biscuits, Colleen! I hope you’ll make this and really enjoy it.
Fresh tomato slices are just as good—even using bacon instead of sausage.
This is my most favorite breakfast! I love the tomatoes with it.
Mmm, that looks so creamy and comforting! Love the addition of tomatoes, they look really delicious.
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
Yes, it’s a perfect breakfast-for-supper recipe!
Love the addition of tomatoes. Herbs de Provence is sure to work its magic!
This is my idea of perfect comfort food! This looks delicious!
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
I love that you added those delicious fresh tomatoes! It looks wonderful!
Classically beautiful! I love the addition of tomatoes too!
This sounds delicious! Love comfort foods!
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 :)
I think so, Sues! Boston needs gravy. Sausage gravy.
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.
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!
Old recipes are sometimes the best recipes. Thanks for this one!
I spent 4 years down south for college and I never ate biscuits and gravy. Now I eat it and this looks so good!
Biscuits & gravy is one of my favorite indulgences. Serving baked tomatoes on the side practically makes it a health food!
Amazing…..my stomach is growling. Need this now. :-)
Sausage gravy is my ultimate comfort food. It reminds me of grandma :)
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!
Listen to your stomach and let it pull you right on into the kitchen! Hope you enjoy the recipe, Angela.
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.
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!
Oh my, I LOVE sausage gravy, this looks divine! Just pinned!
Mmmmmm…sausage gravy over biscuits, yum!!
YUM! Breakfast is one of my favorite meals — and these sounds like perfection is served! :)
I made this for dinner tonight, and it was just wonderful
So glad you enjoyed it!
Try this with good buttery grits, serve to family and watch the happy dance begin!
Unfortunately, I never had “Biscuits & Gravy” , but my hubby loves that breakfast dish! He orders it every Saturday morning at our local diner…. because I usually ‘sleep-in’ on Saturday mornings after my ‘very busy’ work schedule! I will surprise him (very soon) with your delicious “Biscuits & Gravy” for ‘supper’…. since long ago I have set aside one evening a week to have ‘Breakfast for Supper’. It’s fun & easy, and we always enjoy it with a pot of freshly brewed coffee, and with a “Screwdriver’ (instead of a plain old glass of Orange Juice.) After all, it must be 5 O’CLOCK SOMEWHERE! You mentioned that you used “Jimmy Dean Sausage” in this recipe, so I’ll attempt to find it at our local market. I hope I can find it, since I’m not familiar with that product. I decided not to make your delicious sounding biscuits (from scratch), but I’ll make some very quick & easy “Bisquick” biscuits, instead. Don’t laugh….they’re not too bad after they’re slathered with gravy, I’m sure it will all taste incredible! I have many tomatoes, so I’ll hollow-out a couple of them – & stuff them with ‘lite’ cottage cheese mixed with finely chopped fresh herbs…(parsley, dill, & basil.) I can’t wait to prepare & serve this dish! I’m sure we’ll love it!
If you substitute buttermilk in the place of whole milk in the bisquic biscuit recipe makes them just like scratch made buscuits. I love sausage n gravy biscuits and will try this recipe.
Dear Lana, Thank you for all your “good food” recipes. I must tell you though, I grew up in a very poor southern household, Oklahoma, and my Mama would fix gravy a lot, however because milk was at a premium and we didn’t always have anything but an icebox, no electricity, she would use half milk and half water for the gravy. And to this day when I make gravy I do the same thing. Actually, when we had to, she would use canned (evaporated) milk and use 1/3 milk and 2/3 water, still very good. Anyway, thank you!