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!
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! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
For the gravy:
For the tomatoes:
Bake the tomatoes while you prepare the gravy:
To make the sausage gravy:
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Other sausage recipes you might enjoy:
- 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