Want to travel back in time? Well, I don’t have a time machine, but this Bobby Flay Sausage Gravy will do it for you. Originating in the 1800s, this recipe has the perfect breakfast/brunch vibes. The gravy is rich, creamy, and expertly seasoned, which, along with the buttery biscuits, is quite tempting.
I was not always a breakfast person. I prefer brunch over breakfast. However, one day, my mother made this dish to surprise us with a new recipe. From that day, I really started enjoying Bobby Flay’s Sausage Gravy recipe because it keeps you full, tastes delectable, and you can also enjoy the biscuits and gravy separately, making meal prep easy.
Curious about this new recipe, I asked my mother why she specifically followed Bobby Flay’s Sausage Gravy recipe. She answered that he uses black pepper in the biscuit, which intensifies the taste, which other recipes do not.
If you have ever heard about this recipe, then you know that it gained popularity during the American Revolutionary War because of its simplicity. It is cheap, easy, calls for household ingredients, and still tastes scrumptious. Now, who doesn’t like simple food that tastes delish? I know I did, and that is why this recipe is still etched in my memory.
What started out as an easy breakfast idea during my childhood has now become my go-to obsession in adult life. Being caught up with work, I love recipes like this one, which are simple, soul-touching, and can be stored for later. I am sure you were looking for a recipe like this one, which is why you are here. So, without further jabbering, let’s dive in!
Equipment Required
- Pot: I am using a pot to make the gravy.
- Oven: This recipe also calls for biscuits; I will make them in my oven.
- Spatula: I use my spatula to stir everything while cooking.
- Measuring Spoons: Being precise is key here, so I keep measuring spoons with me.
- Biscuit Cutter: I am using a biscuit cutter to cut the biscuits evenly.
- Rolling Pin: The biscuits need to be rolled out evenly; hence, I am using a rolling pin for that purpose.
- Bowl: I don’t like to scout for ingredients while cooking, so I assemble everything nicely in small bowls.
Bobby Flay Sausage Gravy Ingredients & Substitutions
Note: This recipe’s ingredients can serve up to 4 people. You can increase or decrease the quantities for more or fewer portions.
- 1 Pound Ground Pork: I am using pork sausage, but you can also use chicken or turkey sausage for this recipe.
- 2 Tablespoons Flour
- 1 Teaspoon Kosher Salt
- 2 Cup Milk
- 1 teaspoon Black pepper
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 1 Hour 30 Minutes | 1 Hour 45 Minutes |
Bobby Flay Sausage Gravy Recipe Video
Do check out this full video for this Bobby Flay Sausage Gravy recipe.
How To Make Bobby Flay Sausage Gravy Recipe At Home
- Start by mixing pork, sage, garlic, thyme, oil and onion powder in a bowl. Keep it aside for 30 minutes in the refrigerator to allow the flavours to blend properly. Once done, form 8 patties out of it. Now add oil to a pan, let it heat and fry your patties for 5 minutes on each side until they are nicely browned.
- Now let’s prepare the biscuits. Start by preheating your oven to 450 degrees F. To a bowl add flour,baking powder, baking soda and salt. Mix everything together. Add butter to the same bowl and mix it well. Now, add buttermilk to the bowl and mix it all together to get a smooth dough. Place this dough onto a counter and give it a rectangular shape using a rolling pin. Once done use the biscuit cutter to cut out the biscuits.Add them to a baking sheet, brush the top layer with some butter and sprinkle some black pepper on top of it.Bake it for 12-15 minutes until it is golden brown in colour.
- Start preparing the cream sauce by adding milk to a pan. Let it simmer at medium heat. Add flour to the pan and keep on whisking it for a minute. Now add warm milk and keep stirring everything together for 5 minutes until the raw smell is gone and it thickens down.
- Finally, beat eggs in a bowl. Add salt and pepper to it. Now add some butter to a pan, add the eggs and keep scraping the pan until the eggs are nicely scrambled and cooked.
- Serve it by cutting the biscuits in half. Add the sausage gravy inside it. Layer it with another biscuit. Top it off with the cream sauce and add scrambled eggs on the side.
Step 1
Firstly, take a saucepan and keep it on low to medium heat.
Step 2
Add finely chopped sausage to the cooking pan.
Step 3
Cook the sausages until you see the color changing to brown. Then, add a few tablespoons of flour to the saucepan.
Step 4
After mixing the sausage with the flour, add milk to it.
Step 5
Now, let it simmer for a few minutes.
Step 6
Season the mixture with salt and pepper.
Step 7
End it by mixing it all and the sausage gravy will be ready in no time.
Step 8
Serve it warm and enjoy!
Expert Tips That I Recommend
- Although baking gurus suggest using ingredients kept at room temperature, that is not the case with this recipe. When making biscuits, you need to use cold butter. Cold butter eventually melts when the biscuits are baking, creating pockets of air in it. This allows the biscuits to be flaky and fluffy, which is how biscuits should turn out.
- A typical mistake that I avoid while cutting the biscuits is to avoid dragging the biscuit cutter. Follow straight lines with the biscuit cutter and do not drag it; otherwise, the biscuits can turn out to be sloppy around the edges.
- Don’t have a biscuit cutter? You can also do it with a sharp knife, but be very careful while doing it.
- I always brown the sausage while cooking it. Well-cooked sausage should be brown in colour with no trace of pink.
- I always use the same pan after cooking the sausage without washing it. Bits of sausage stuck to the pan add more flavour to the gravy.
- Another standard tip that most people underestimate is using quality products. If you use stale, old products, your gravy won’t be flavourful, and your biscuits will be soft and crumbly. I am sure you don’t want that, so always go for quality ingredients.
FAQs About Bobby Flay Biscuits And Gravy
Nutritional Information Per Serving
Looking at the nutritional chart, it is evident that Bobby Flay Sausage Gravy is not a healthy option. It is high in calories and fats, so one should have this in moderation. To know about it in depth, have a look at the nutrition chart below:
| Calories | 1337 kcal |
| Fat | 78 g |
| Cholesterol | 517 mg |
| Saturated Fat | 36 g |
| Polyunsaturated Fat | 8 g |
| Monounsaturated Fat | 28 g |
| Trans Fat | 1 g |
| Sodium | 2110 mg |
| Potassium | 838 mg |
| Carbohydrates | 108 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Protein | 49 g |
| Vitamin A | 1827 IU |
| Vitamin C | 2 mg |
| Calcium | 507 mg |
| Iron | 9 mg |
However, this recipe is entirely soy-free and nut-free, so people following these diets can have it without any restrictions. On the other hand, people following vegan, vegetarian, dairy-free, and gluten-free diets need to make specific changes before consuming them.
Recipe Variations For Different Diets
- Vegan Diet: When my vegan friends are coming over, I make Bobby Flay Sausage Gravy in vegan style, and yes, it is possible to do so. I swap pork sausage with vegan sausage. I also use vegan butter and milk, like soy or cashew milk, since they are more creamy, and vegan buttermilk or sour cream instead of regular buttermilk.
- Vegetarian Diet: I skip adding pork sausage for my vegetarian friends and make it using vegan sausage.
- Gluten-Free Diet: If you are on a gluten-free diet, you can also make this gluten-free. To do this, simply use gluten-free flour instead of regular all-purpose flour.
- Dairy-Free Diet: For people who are following a dairy-free diet, it is best to use cashew milk or soy milk. I avoid using almond milk since it is thin in consistency, which will also thin your gravy.
Storing And Reheating This Recipe
Storing
- Countertop: After making Bobby Flay Sausage Gravy with so much effort, I let it sit on the countertop for only half an hour. It tastes best when it is enjoyed hot. Also, beyond this, the gravy can start becoming grainy, so it is best to store it in the fridge for further storage.
- Refrigeration: I like refrigerating my biscuits and gravy separately since they can get mushy together. Hence, I let them cool down completely, after which I transfer them to airtight containers. In this manner, biscuits can be stored for 3 days while the gravy stays fresh for up to 5 days.
- Freezing: When I want to store them for even longer, I prefer freezing them. I put them in freezer-friendly bags separately, which can be stored for up to three months.
Reheating
- Skillet: To reheat Bobby Flay Sausage Gravy, add it to the skillet and let it heat until it is warm enough. You can also add a little bit of milk to thin it out. This prevents the gravy from sticking to the skillet. Similarly, I toast the biscuits in a skillet for 30 seconds or a minute until they are warm enough.
- Microwave: When I am in a hurry, I reheat the gravy in a microwave. I transfer the gravy to a microwave-friendly dish and cover it with aluminum foil. Then, I heat it for 30 seconds until it is nicely warm. You can also add a little bit of milk to prevent the gravy from drying out. For the biscuits, I like to place them on a microwave-friendly dish, cover them with foil, and heat them in 10-second increments until they are nicely warm.
What To Serve With This Recipe
Bobby Flay Sausage Gravy is a whole dish in itself, but to have the classic breakfast vibe, I like to have Scrambled Eggs or An Omelette on the side. If you want some carbs and a crispy texture to compliment this dish, then you can also have it with Hash Browns.
I also like having this with a breakfast salad or light Salad in the morning. If you enjoy casseroles, you can also pair them with this dish. Finally, to keep everything simple, you can also have it with a Smoothie or Coffee, whichever you prefer, early in the morning.
Printable Version
Bobby Flay Sausage Gravy Recipe
Ingredients
- 1 pound Pork Sausage (grounded)
- 2 Cups Whole Milk
- 2 Tablespoons Flour
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Freshly Ground Black Pepper
Equipment
- Pot
- Oven
- Spatula
- Measuring Spoons
- Biscuit Cutter
- Rolling Pin
- Bowl
Instructions
- Firstly, take a saucepan and keep it on low to medium heat.
- Add finely chopped sausage in the cooking pan.
- Cook the sausages until you see the color changing to brown. Then, add a few tablespoons of flour to the saucepan.
- Â After mixing the sausage with the flour, add milk to it.
- Now, let it simmer for a few minutes.
- Season the mixture with salt and pepper.
- End it by mixing it all and the Sausage Gravy will be ready in no time.
- Serve it warm and enjoy!
Video
Notes
- Although baking gurus suggest using ingredients kept at room temperature, that is not the case with this recipe. When making biscuits, you need to use cold butter. Cold butter eventually melts when the biscuits are baking, creating pockets of air in it. This allows the biscuits to be flaky and fluffy, which is how biscuits should turn out.
- A typical mistake that I avoid while cutting the biscuits is to avoid dragging the biscuit cutter. Follow straight lines with the biscuit cutter and do not drag it; otherwise, the biscuits can turn out to be sloppy around the edges.
- Don’t have a biscuit cutter? You can also do it with a sharp knife, but be very careful while doing it.
- I always brown the sausage while cooking it. Well-cooked sausage should be brown in colour with no trace of pink.
- I always use the same pan after cooking the sausage without washing it. Bits of sausage stuck to the pan add more flavour to the gravy.
- Another standard tip that most people underestimate is using quality products. If you use stale, old products, your gravy won’t be flavourful, and your biscuits will be soft and crumbly. I am sure you don’t want that, so always go for quality ingredients.
Nutrition
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Conclusion
Although this dish originated in the 1800s, it is still popular today for a reason. This recipe is filling, serves an entire household, and looks satisfying on a breakfast menu.
The creamy gravy layered on buttery, flaky biscuits is scrumptious. I know it takes a little bit of time and effort, but trust me, the results are worth it. If you have made it this far, I am sure you are going to recreate this.
So try it out and let me know in the comments how it turned out. I am eager to hear about your first time making it.
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