Biscuits and Sausage Gravy
This sausage gravy is meant to be served with the American style biscuits, which are buttery, flakey scone style biscuits as opposed to the cookie style biscuits that Aussies or Brits may dunk in tea! I hope you are not confused by this concept! Please don't mix up sausage gravy with tea and biscuits...just saying.
Sausage gravy and biscuits originated in the Southern United States, gaining popularity as a hearty and economical breakfast dish. The dish combines creamy sausage-infused gravy made from pan drippings with soft, flaky biscuits, creating a comforting and flavorful morning staple with roots in American Southern cuisine. This originally appeared in Tenina's America (still available now) and packed with delicious recipes that are traditional cuisine from all over the USA, which is such a melting pot of flavours and dishes that I really should have gone on with a second edition!
Normally served as breakfast, this certainly works for dinner as well.
Make sure you try some of our other amazing American recipes:
American Style Vanilla Ice Cream (egg free)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Sausage
- 500 Grams pork mince
- 2 Teaspoons pink salt flakes BUY
- ½ Teaspoons dried parsley
- 1 Teaspoon dried sage
- ½ Teaspoons freshly ground black pepper
- ½ Teaspoons dried thyme
- ½ Teaspoons garlic powder
- ¼ Teaspoons chilli flakes (or to taste)
- Extra Virgin Olive Oil (EVOO) for frying BUY
-
The Gravy
- 50 Grams butter BUY
- 30 Grams plain flour BUY
- 500 Grams full-cream milk
- Pinches pink salt flakes (gravy will take on sausage flavours) BUY
- Freshly ground black pepper
- Fresh sage leaves, to serve
- American Style Biscuits freshly made, to serve Recipe
Do
- 1
Place all ingredients for the sausage mix except the olive oil into a large mixing bowl. Mix thoroughly with clean hands.
- 2
Heat a frying pan over medium–high heat and add a small amount of oil.
- 3
Press the entire mixture into the frying pan like one giant burger patty. Cook until well browned then flip and cook the other side. Once the meat has browned on both sides, break up with a wooden spoon and continue to brown. The idea is to leave the meat fairly chunky.
- 4
Meanwhile, make the Gravy by placing the butter and flour into the Thermomix bowl. Cook 2 min/80°C/speed 2.
- 5
Add milk, salt and pepper and cook 7 min/90°C/speed 4.
- 6
Pour gravy into the frying pan with the cooked sausage and stir. Bring to the boil and add a little milk to desired consistency. Serve immediately with sage leaves and freshly baked American-style Biscuits.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
