Biscuits and Sausage Gravy

There is nothing on a cold Alberta morning like a hot breakfast.  This one has to be one of my favorites.  I first had Biscuits and Sausage Gravy while trucking in the southern United States.

It was many years before I actually worked out my take on this fantastic dish.

This recipe is for 4 servings, though I make it for 8 of us.

Sausage Gravy
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
A creamy rich sausage gravy to serve over hot biscuits.
Course: Breakfast, Main Dish
Cuisine: North American, Redneck
Author: John Winslow
  • 2 lb breakfast sausages
  • 2 tbsp canola oil
  • 8 tbsp flour
  • 6-8 cups Milk
  • 1/2 cup 18% Cream
  • Salt and pepper to taste
  1. Finely chop up the sausages. In a large pot, heat oil then add chopped up sausages and brown.
  2. Once browned, add flour and mix into sausage. Add milk and cream a little at a time allowing to simmer and thicken.
  3. Add salt. Add pepper until you can taste the pepper slightly. Serve over large tea biscuits sliced in half. I like to break a sunny side up egg into mine.