Sausage Gravy Recipe You Will Thank Me For

Several months ago Tony and I stayed at a wonderful bed and breakfast in Covington, Ga. It was the most fascinating old house full of antebellum charm. I loved every minute of our stay there. Besides the charming accommodations, the breakfast was fantastic, homemade biscuits and gravy with homemade preserves to top off extra biscuits with. It was superb and I've been wishing for some more of those biscuits and gravy ever since.

Tonight changed everything. I emailed the owners of the b&b and asked if they were willing to share their recipe, and guess what? They were! I love it when good cooks share their good food. So, the minute I got the recipe I planned breakfast for supper. 

This sausage gravy recipe is so easy and so delicious, I promise, you will make it over and over. After, of course, your arteries have had time to unclog. But then, one doesn't eat biscuits and gravy because they are healthy, nope, you eat them because they are good. 

Twelve Oaks Sausage Gravy

Brown a lb. of sausage in the skillet 

Add some garlic salt to the meat.

Add 2 tbsp of butter and melt it into the meat.

Stir in ¼ cup of flour.

Stir in approx. 2 ½ cups of liquid (I use about 2 cups heavy cream and ½ cup milk)

Add a little cayenne pepper (I eyeball it so, if I had to guess, maybe a teaspoon)

Let mixture thicken. Thin with milk if it gets too thick.

Serve over buttermilk biscuits.

I tweaked the recipe a little. She used hot sausage, which I find a little spicy, so I went mild. I reversed the cream and milk proportions and it was still deliciously creamy. And I omitted the cayenne since I didn't want to scald the skin off my kids tongues. Or mine for that matter, we are wimps over here. If you like it spicy, then by all means, follow the recipe. Kaylen still complained that it "burned her tummy" and it wasn't hot at all. 

I must stress to you that it would be an injustice to the gravy to use frozen biscuits. You have to make them from scratch and it's not hard. Please, do it for the gravy. You won't be sorry. 

Although most people put lovely photos of their cooking up with their recipe, I don't have any. First because I ate it all and second because I have found that photography in general and food photography in particular isn't my thing. And a badly taken food photo can be quite unappealing. 

In lieu of a food photo, here is a link to The Twelve Oaks B&B. I highly recommend it. 

Just trust me. Make it. It's delicious.