Thank you for this, it's marked and ready for my next Saturday breakfast at home. Such a good, down-home all-American recipe!

You can't really improve on this kind of recipe at all. Basic, delicious, and stands up to the test of time. I can't make this all that often, but it's a real treat when I do and it doesn't last long at all.

Has anyone ever found a good non-pork sausage alternative for this kind of flavor?

I've used turkey sausage - I added a bit of sage and more pepper to make it a little stronger, but it works - you just might need to add some oil or butter to get the roux right.

Biscuits with sausage gravy is my all time favorite breakfast. Cooking for one, I don't get to eat it very often since I don't trust myself not to eat the whole pan! Anytime I visit my mom, she always makes it at least once for me during my visit.

I've never had it with a non-pork sausage but I imagine it would be good with a turkey sausage as @HMJAMES suggests.

It is also really nice if you add about a 1/3 cup of strong black coffee in place of an equal amount of the milk.

GimmeLean makes a good vegetarian version of breakfast sausage (in the tube) that works perfectly for southern sausage gravy that my veggie husband can enjoy!

I've also used the GimmeLean vegetarian sausage may times with great results. It's seasoned very much like a pork sausage.

I use butter for the fat in the roux and then chop up MorningStar sausage links (just microwave for a bit to thaw, cut into bits, and toss in the finished gravy to finish heating up). My meat-loving ex-husband liked it better than regular sausage. :)

Mmmmm MMmmm MMMMMMM!

Looks like vomit, tastes like heaven!

Makes me hungry, but just got home from vacation so it will be awhile 'til I indulge!

There's a great bakery in Homer, AK called Two Sisters Bakery that serves a dynamite biscuits and mushroom gravy on their Meatless Mondays. I wasn't actually aware of the fact that Mondays are meatless when I ordered, but despite the lack of sausage, that giant bowl of fluffy bread and gravy was out of this world.

AmineH11, I would try to get your hands on some venison sausage if you want another yummy flavor. Its different, but the game-yness works. As with turkey, it can be lean, so you may need more fat and more sage and pepper, but it makes good gravy.

I add about a tablespoon of very finely diced onion, about a quarter teaspoon red pepper flakes, and sometimes additional sage to the sausage while it cooks. These subtle additions make a big flavor enhancement.

Since I didn't grow up in the US, I always thought biscuits were the same as cookies all over the world. I had no idea it was different in the US. Anyway, this is definitely on my short list of American food not sold anywhere else on the world. I'm hoping to find more dishes to put on that list.

@Amineh11 --- consider the classic chipped beef gravy. Armour makes dried beef that comes in a slender little glass jar, with a lid that must be pried off. I dice the thin sheets of dried beef and stir them into buttery white sauce. We like it on hot toast or biscuits, and even occasionally over mashed potatoes. Not the most nutritious meal, but hot, hearty, and satisfying. I ALWAYS keep a jar of dried beef in the pantry.

I grew up on this, but I love (even more so) what we call Tomato Gravy (I believe the proper term in Creamed Tomatoes). Tomato Gravy over fresh made biscuits would be my last breakfast on this earth!

Sounds just like the way my mom makes it - so I have to quote my dad here and ask, "Why in the round world would you want to thin it?"

At most restaurants, I find that in white gravy the sausage tends to taste flavorless and almost boiled. Yuck.
Proper white gravy (plenty of salt, people!) and good (not made with water) grits. That's cooking lessons the world needs :)

I, being raised by a Southern mom, prefer sausage drippings to make white gravy. Flour, milk salt, pepper and homemade biscuits with sausage on the side. YUMMO!!!!

I'm with Charlotte on the fact that it looks like something I ate and lost.

Never been bold enough to try it (I'm a Yankee), but one day I think I must. Especially since breakfast sausage is one of my favorites.

I think I just figured out what I'm making for breakfast tomorrow. Now, to dig out some sausage-y goodness from our freezer and get it defrosted in time...

I like to take the sausage out after browning and place in a bowl lined with a paper towel to drain excess fat. I have also used hot sausage for a spicier version, and sage for a more savory. I am a generational southerner, and use the pan drippings, but adding flour and milk/cream is a must in any proper southern sausage gravy! Can't stand the canned taste at most breakfast restaurants. Also love tomato gravy, chipped beef on toast, and "red-eye" gravy made with coffee! We have sausage gravy at least one sunday per month, and on special occasions! This Sunday sounds like the time!- 30AEATS

The finest sausage gravy I ever tasted had some dried marjoram in it, as well as coffee. For the quantity given here, i would use 1/2 teaspoon dried marjoram, maybe a little more, and 3 tablespoons (or 1/4 teaspoon instant) coffee.

A teaspoon of sugar and salt to taste makes all the difference. A REALLY good memory maker!

This is the first time I have ever seen a recipe for sausage gravy! Have made it 40 years!
I always use a spicy sausage and fry in an iron skillet. Remove sausage after crumbling and drain most of the grease away. Add a little flour and stir with flat spatula (to get all the good stuff from the skillet) until flour is browned. I add a mixture of milk and water and boil and stir on high until thickened. Only use salt and pepper to season.

Awesome with sweet Italian sausage over skin on mashed potatoes.

I just had sausage and biscuits for the first time this year. It isn't exactly a basic here in Canada! I had no idea it was so easy to make.