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Sausage Gravy and Biscuits

I'm sure the first reaction to this recipe is WTF?

First, its an American thing. Not popular outside of North America. USA to be exact. It has southern roots.

I know its way out there but I woke up on Sunday thinking to myself i want to make breakfast but I'm not about to do the same ol' eggs and something or something with eggs. I wanted to use sausages and I didn't want to have to shop. I just wanted to use

what I already had at home. So, I googled.

Yes people, I google........



First thing that popped out was sausage gravy and biscuits. I read a bit more into it and realised it was super simple. For my fussy household it could be a hit or miss (especially with my super fussy mum). So I did a rummage in the pantry and found pretty much everything I needed. The end result was tasty albeit with a tad too much salt but it was all eaten up which can't be a bad sign, right?


The 'gravy' in this case is actually a white sauce or a roux and I added herbs to it. All in all, not a bad dish. I'd highly recommend it for brunch because it sits heavy and you can actually have it with a simple salad to lighten the richness of the food.


Serves 4

  • 250 grams sausage meat

  • 3 large garlic cloves, crushed

  • 1 tablespoon chopped fresh sage

  • 2 tablespoons all purpose flour

  • 50 grams butter

  • 500ml milk

  • Salt and pepper to taste

For the Biscuits

  • 2 cups all purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 tablespooon of salt

  • 1/2 teaspoon of sugar

  • 1/2 cup of milk (you may need more)

  • 200 grams unsalted butter

  • Extra flour for dusting

We start off with the sausage gravy.

Divide your sausage meat into small chunks and place into a pan to brown with a little oil on medium heat. Next add your garlic and let cook for about a minute before adding the flour. The flour will quickly dissolve and you can add your milk and butter making sure to gently stir the mixture constantly. The mixture will begin to thicken; add your sage, salt and pepper to taste and take off the heat. Put it into your baking dish ready for the biscuits.


Tip: Be patient with the mix. It may take about 5 minutes to thicken so don't get tempted to add too much flour or your sauce will turn into a heavy batter. If after 5 to 10 minutes it hasn't thickened, then you can gradually add a little bit of flour and keep stirring. 


Next is the biscuits. Pre-heat your oven to 200°C

Put all your dry ingredients into a mixing bowl and mix using a fork. Next, add your butter and rub through with your fingers or use a mixer, until it looks like breadcrumbs.

Next, add the milk, little by little until the mixture forms a slightly wet dough that easily pulls away from the bowl. (If the dough is too wet, you can add a little flour until you get the right consistency)


Place your dough on to a floured surface and toss it in flour until its no longer sticky. Roll out the dough to a 1 inch thickness then cut into your desired shape (mine were round) and place on top of your sausage gravy mix. Place into the oven and bake for about 10 minutes or until golden brown.

Serve warm with a crisp light salad.

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