Sausage Gravy over Buttermilk Biscuits

I made the same sausage gravy for what felt like eons. Biscuits and gravy was quite often the dish I made for my family’s Sunday breakfast feasts at home. Preparing it was as simple as buying and cooking up a roll of seasoned breakfast sausage and mixing in a little flour, milk, salt, and pepper.

This past year, though, I wanted to take my sausage gravy a step further. I started tinkering with making my own breakfast sausage, with the exception of grinding my own pork (because I just don’t have patience for that noise, nor do I own a meat grinder, for that matter . . .) and wouldn’t you know, I like this recipe better. This recipe is cozy on a plate, and my family can’t get enough. For best results, make the sausage the night before.

P.S. Like a little spice? Consider upping the red pepper flakes for a spicier sausage gravy.

SERVES 6 • TOTAL TIME: 5 MINUTES PLUS OVERNIGHT

INGREDIENTS:

1¼ pounds ground pork

1½ teaspoons rubbed sage

2 teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon dried marjoram

¼ to ½ teaspoon red pepper flakes

1 teaspoon light brown sugar

⅓ cup unbleached all-purpose flour

2½ cups whole milk or half-and-half

12 Buttermilk Biscuits, warmed

DIRECTIONS:

• THE NIGHT BEFORE: In the bowl of a stand mixer fitted with the paddle attachment, combine the pork, sage, 1 teaspoon of the salt, ½ teaspoon of the black pepper, the marjoram, red pepper flakes, and sugar. Mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate overnight.
• THE MORNING OF: Heat a 12-inch skillet over medium heat. Add the sausage meat and cook until browned. Sprinkle in the flour, stirring until the rendered fat has absorbed it all. Pour in the milk and bring to a simmer. Cook, stirring occasionally, for 10 to 15 minutes, or until the gravy has thickened.
• Season with the remaining 1 teaspoon salt and ¼ teaspoon black pepper before spooning over warm buttermilk biscuits.