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Sausage Gravy

I still remember the first time I had sausage gravy. It was a revelation: creamy, thick super savory gravy studded with bits of well browned breakfast sausage smothering the perfect biscuit. It was at Pine State Biscuits in Portland way back when they first opened. I was absolutely hooked. From then on, it was sausage gravy or nothing.

As someone who didn’t grow up in the South, I don’t have a family recipe. I didn’t grow up eating it and I’m not set in my sausage gravy ways. In my eyes, this is a good thing. I’ve been able to try countless sausage gravies throughout my adult life without being blinded by a childhood ideal of what it should be. I’m an impartial judge without any biases on whether it should contain milk or cream or bacon fat or cayenne pepper. I just want my gravy to taste good. After countless tests, this is my best sausage gravy. I think you’ll like it too!