Filed Under: Breakfast, Grill

Cynthia’s Country Breakfast: Sausage Gravy with Biscuits

What’s living the good life without a heartwarming, country style breakfast now and then...?

July 14th, 2016

Cynthia Beretta of

I warn you in advance; while this breakfast is a TREAT it is anything but healthy. Along with using organic ingredients where I can (like the sausages and milk!), I normally serve this breakfast with a leafy green side to help balance it out a bit.
  • 1 package of mild Beretta sausages
  • 1 tbsp dried sage
  • 3 tbsp butter
  • ¼ cup kamut flour
  • 3 cups organic milk
  • 1 tbsp minced shallots
  • ¼ tsp Dijon mustard
  • Salt & pepper to taste
  • 6 buttermilk biscuits
  1. Preheat the BBQ to medium heat.

  2. Remove the sausage casings to make a nice crumble. Place the crumble in a cast iron pan OR disposable foil pan and place in the BBQ. Cover and stir occasionally until meat is cooked all the way through. This method usually takes a bit longer than a traditional pan fry, but will give your pork a nice smoky flavour.

  3. When your sausage is finished, turn the grill to low (you’ll need it shortly) and bring your ground pork crumble inside.

  4. In the same skillet you cooked your pork in (with the pork still in it) add the butter and stir until melted. Sprinkle in flour, stir and allow it to cook for 2 to 3 minutes.

  5. Add milk, stirring occasionally for about 5 to 10 minutes until gravy thickens.

  6. While gravy is thickening, lightly toast your biscuits on the BBQ for about 2 minutes. 7. Pour gravy over biscuit, and plate with your greens or side of your choice. Sprinkle with cayenne pepper if spice is desired.

Cynthia’s Country Breakfast: Sausage Gravy with Biscuits

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