Sausage gravy and flaky buttermilk biscuits are the best breakfast out there - fight me!
- 1 lb breakfast sausage
- 1 tbsp butter
- 1/4 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 1/4 cup whole milk
Remove the breakfast sausage from the casing and brown in a skillet over medium high heat, until browned and cooked through. Use a potato masher or a wooden spoon to break it up into little pieces. When the sausage is brown, melt the butter into the sausage then evenly sprinkle on the flour, garlic powder, and onion powder.
Stir in the flour and spices and cook over medium heat, until the flour is lightly toasted and cooked through 1-2 minutes.
Slowly stream in the milk while whisking and let come to a simmer to thicken. When thick, season with plenty of freshly ground black pepper. Enjoy!
Pro tip: Crisp up some sage for a little bit of extra love
Heat up a bit of oil or butter over medium heat and add whole sage leaves and fry, flipping as needed, until crisp, 15-20 seconds depending on size. Crumble into your sausage gravy or serve whole on top.
Calories: 525kcal | Carbohydrates: 13.2g | Protein: 27.5g | Fat: 39.6g | Saturated Fat: 14.7g | Cholesterol: 117mg | Sodium: 925mg | Potassium: 552mg | Fiber: 0.3g | Sugar: 7.6g