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Spicy Sausage Country Gravy w/ Buttermilk Biscuits

Servings: 1 cup


  • 4 tablespoons unsalted butter divided
  • 1/4 pound Italian spicy sausage
  • 1 tablespoon shallot minced about 1/2 small shallot
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon Dijon mustard possibly more to taste
  • Sea salt


  • To a sauté pan, set over medium heat, melt 1 tablespoon of butter. Throw in the minced shallot and Italian sausage. Using a wooden spoon, break up the sausage into crumbles; and cook the sausage for about 5 minutes, until brown in color. Remove the sausage crumbles with a slotted spoon and set them aside. Note: My sausage wasn't particularly greasy--it left about 1 tablespoon of fat in the pan. If for some reason yours expels a large amount, remove some so you have about three tablespoons of fat left.
  • Add more butter, if needed (I added 3 tablespoon of butter). When the butter has melted, add the flour and mix until combined. Pour in the milk and stir until the gravy has thickened, about 2 to 3 minutes. If the gravy becomes too thick, don't be shy about adding a splash of milk to thin it out a bit. Next, stir in the the pepper and Dijon mustard. Add a bit more mustard or pepper, if you like. And then, salt to taste. I added about 1 1/2 teaspoons of salt.
  • To serve, divide the biscuits amongst plates and spoon the gravy atop the biscuits. This is good living!
  • If you'd like to make this the night before, feel free to make it per the instructions and then transfer it to the refrigerator. To reheat, add a splash of milk, place over medium low heat and stir until warmed.