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Since we have gotten more pastured pork back in stock, I thought I could share with you our favorite recipe for making delicious sausage gravy! Since the weather is turning colder and the days are getting shorter on light this time of year, this southern style comfort food is everything you could want in a delicious hot meal. Even though it may be thought of as a breakfast food, we love to use it as a quick weeknight dinner.

As far as the gravy recipe goes, we follow a recipe from Ree Drumond, The Pioneer Woman. But even she does not do enough to make the gravy as spectacular as it should be, so we adapt it a little bit.

For the sausage, you can use either sage or maple breakfast sausage. My favorite is the sage sausage, as it makes for a tantalizingly rich gravy. But you can even use sweet Italian sausage, whatever your taste buds like best.

As for a bed for the gravy, you are gonna need some biscuits. Well, you don’t absolutely need biscuits. Recently I have been trying out sourdough bread, and I have really been enjoying it! I got turned onto it by a good friend and customer, the best part about it is that you can eat the bread with almost no guilt, as it’s about as healthy as bread can get.

Sourdough is a bread made from the natural occurring yeast and bacteria in flour. In a basic sourdough recipe, there are just three basic ingredients: flour, water and salt.

But maybe that’s a little off track… so maybe you can just use biscuits 😉. Here is my favorite biscuit recipe from Taste of Home. We do use lard instead of unhealthy shortening (if you are feeling adventurous, check out this blog where we talk about how to make your own lard). 

And on to the recipe for sausage gravy:

Ingredients:Maple Breakfast and Sage Sausage

1/3 cup all-purpose flour (you can substitute with sprouted or whole wheat)


  1. Melt the butter into a large heavy skillet.
  2. With your finger, tear small pieces of sausage and add them into the skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk (and chicken broth if using), stirring constantly.
  3. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper as well as the worcestershire sauce and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
  4. Spoon the sausage gravy over warm biscuits and serve immediately!

If you are looking for some delicious belly warming food during this fall season, look no further. Enjoy!​