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Home » Bread and Biscuits » Venison Sausage Gravy with Sage Biscuits

Venison Sausage Gravy with Sage Biscuits

July 20, 2014 by Angela Roberts 6 Comments

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biscuits with sausage gravy by Angela Roberts

In my last Sunday’s post, I presented you with a black pepper-herbed biscuit and fried green tomatoes.  I promised to return with sausage gravy biscuits in a celebration of southeastern cuisine, which has become refined in the last ten years, but will never sacrifice it identity entirely. It’s comfort food, created in humble kitchens from back in the day where food was never wasted and breakfasts were as big as suppers.Venison Sausage Gravy with Sage Biscuits by Angela Roberts

You don’t have to have venison sausage. This recipe works with any sausage. However, if you want to make the perfect biscuit, use this recipe or the plain fluffy biscuit here, which also features a video. I promise you success, as amplified by the numerous emails I get about how easy and wonderful these biscuits are.

Biscuits with venison sausage gravy is new for me, especially the venison sausage part.

Venison Sausage Gravy with Sage Biscuits by Angela Roberts

Since I make a lot of biscuits, people always ask me about sausage gravy, and I have always been dumbfounded about its appeal. I’m one to notice things, and I’ve noticed that sausage gravy stirs up that reactive food memory that I often talk about. There has to be something to this sausage gravy, and maybe since my neighbor gave us this venison sausage, I’ll give it a try.

You don’t have to go out and shoot a deer for this recipe. Any ordinary pork sausage will work, and maybe even a little better, because this venison sausage had no fat. It was so lean, I had to add fat into the pan. If you use regular sausage, you probably won’t have that problem. Just make sure to use equal amounts of flour and fat.

Then it’s a bit of roux with flour and fat,  and then some milk. Who knew this was something so easy to make. You’ll need biscuits and the best recipe on the internet is right here at Spinach Tiger. I can stand by that, because of the overwhelming response I get in email after people have made them. The biscuits usually stress people out, and I’ve removed that stress for you. I’ve flavored these with sage, adding chopped fresh sage to the flour before the butter is added. Anytime you want to flavor biscuits with herbs just be sure to add the herbs to the flour before you add in anything else.

Venison Sausage Gravy with Sage Biscuits by Angela Roberts

So tell me did you grow up eating sausage gravy or this something new and wonderful to try?

Print Recipe
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Venison Sausage Gravy with Sage Biscuits

Twist on a Southern classic, Venison Sausage Gravy with fluffy sage biscuits
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

  • 4 biscuits
  • 2 cups crumbled sausage
  • 2 tablespoons of fat from sausage or added oil
  • 2 tablespoons flour
  • 1 cup milk
  • salt
  • pepper

Instructions

  • When making biscuits, you have option of adding in a tablespoons of freshly chopped sage.
  • Use this as a guideline. Cook sausage and make sure there is enough fat in the pan to make the roux, a mix of equal parts fat and flour. Brown and then add in milk.
  • Season with Salt and pepper.
  • Serve on top of biscuits.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

 

 

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Filed Under: Bread and Biscuits, Breakfast Brunch Recipes, Meat Recipes, Southern Recipes Tagged With: biscuits, flour, milk, venison sausage

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Scarlet says

    July 27, 2014 at 12:22 am

    Looks delicious!

    Reply
  2. Krista Dial says

    July 22, 2014 at 8:02 pm

    Holy Hannah…this looks/sounds so incredible! And your photos are always so lovely, Angela! I’ve started making homemade biscuits within the last 2-3 years and really enjoy making them. Canned biscuits just can’t hold a candle to just out of the oven biscuits. I’ll definitely save this biscuit recipe. Haven’t tried making them with good ol’ buttermilk yet. Your recipes never disappoint, Angela!

    Reply
  3. Teresa, foodonfifth says

    July 20, 2014 at 3:06 pm

    I am not quite sure about the venison sausage…I do not know why…but there it is. But, I would like a dozen of the biscuits warm with butter please. Great idea. Thanks Angela.

    Reply

Trackbacks

  1. 70+ Venison Recipes says:
    December 8, 2019 at 1:44 pm

    […] Venison Sausage Gravy with Sage Biscuits […]

    Reply
  2. My Best Homemade Fluffy Southern Biscuits for My Southern Husband - Spinach Tiger says:
    June 6, 2018 at 4:55 pm

    […] Here’s a recipe for sausage gravy. You can use the sausage of your choice. […]

    Reply
  3. My Best Homemade Fluffy Southern Biscuits for My Southern Husband says:
    July 20, 2014 at 3:57 pm

    […] Here’s a recipe for sausage gravy. You can use the sausage of your choice. […]

    Reply

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