National Biscuits and Gravy Week

Biscuits and sausage gravy is one of my favorite breakfasts. Eating out I often find it too watery or too gelatinous. I know the exact mouth feel I desire for this dish and so like to prepare it at home. Here is my recipe if you want to try it. I like to use my own homemade pork sausage which makes it even better!

Walter’s Gravy for Biscuits


  • 2 tablespoons bacon grease, (or another lipid of your choice)
  • 1 large onion, diced fine
  • 1 pound breakfast sausage, (homemade if possible)
  • 1/2 cup AP flour
  • 3 to 4 cups milk, (to desired thickness)
  • Worcestershire Sauce, to taste
  • Tabasco sauce, to taste


  1. In large pot or skillet, heat the lipid of your choice over medium low. Sweat the diced large onion for about seven minutes (do not brown).
  2. Add and break up the breakfast sausage and brown thoroughly. Add the flour and stir to make a thickening roux, adding more lipid if necessary.
  3. Slowly add the milk to your desired thickness for the gravy. Add the Worcestershire and Tabasco to season (consider them salt and pepper). Heat throughly and served over homemade biscuits.SOURCE: Walter Thinnes


As always you can find more at and on Twitter @walterthinnes

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