Sausage Gravy & Biscuits Recipe

Preparation

1. 1

   Make the Sausage Gravy

   In a large skillet over medium heat, cook the ground pork sausage until browned and crumbly. Remove the sausage from the pan and set aside, leaving the drippings in the skillet.

2. 2

   Create the Roux

   Add butter to the skillet and allow it to melt. Stir in the flour and cook for about 1 minute, stirring constantly until lightly golden.

3. 3

   Add Milk

   Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer and let thicken, stirring frequently.

4. 4

   Season the Gravy

   Stir in the cooked sausage, salt, and black pepper. Adjust seasoning to taste and keep warm on low heat.

5. 5

   Make the Biscuits

   Prepare biscuit mix according to package instructions. Roll out the dough and cut into rounds. Bake in a preheated oven according to the instructions until golden brown.

6. 6

   Poach the Eggs

   In a pot, bring water to a gentle simmer. Crack eggs into the simmering water one at a time and poach for about 3-4 minutes until whites are set but yolks are still runny.

7. 7

   Assemble the Dish

   Split the biscuits in half, spoon sausage gravy over the biscuit halves, and top each with a poached egg. Serve immediately.