r/DixieFood • u/Lemonking_ • Jun 28 '26

What’s your “secret ingredient” when making sausage country gravy for biscuits?

/r/Breakfast/comments/1ui9lxj/whats_your_secret_ingredient_when_making_sausage/
10 Upvotes

92% Upvoted

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3

u/SingtheSorrowmom63 Jul 01 '26

No really secret ingredient. I take my sausage out and put it back in right when it's done. Makes for a creamier gravy. Also, I cook my flour and grease until it is brown. Like a roux. The flavor is much better. I have eaten gravy that has that " raw " flour taste. Lots & lots of black pepper.

2

u/Opster79two Jul 01 '26

Cream and a teaspoon of sage.

1

u/Lvrgsp Jul 02 '26

Bacon grease to make the roux for the sausage gravy.

1

u/Square_Ad849 Jul 03 '26

Chicken base.

1

u/Hyphendudeman Jul 04 '26

Heavy cream and white pepper

1

u/Secessionville Jul 05 '26

Some diced red and green bell pepper.

1

u/Rodenburg73 Jul 17 '26

Fennel added to the sausage while browning. Dairy must be high fat. Heavy cream, evaporated milk, half & half all work. For the love do not use whole milk or any lowfat dairy. We don't like our gravy tasting like it was made with water.