Sausage Gravy and Biscuits

A nice southern comfort meal

As always I start this meal by heading over to the @tnmeatco and picking up some sausage. (also picked up some ground chuck from @chatelfarms, for another meal)

The first version of this meal I had was in the Army, only it was made with chipped beef and we called it S.O.S. (Shit on a Shingle). There are lots of stories about where the meal comes from, but an old cook in the army said it was the affordable version of sausage gray that the military did to give a feeling of home to soldiers from the South, kind of like how Chinese Food places here are a bastardized version of what you get in China.

Not sure if that is true or not, but if you served before the early 1900’s and had S.O.S. you know why I was not originally a fan and when stationed in Savanah and saw it on a menu I was not wanting to order it.

It was about a year later when I had it at a church function I realized these are really two different meals.


1 lb. breakfast sausage meat (just the meat, not the links)

2 tbsp. flour

3/4 cup milk

Salt and Pepper to taste (I add paprika and crushed red pepper flakes)

1 pack grand biscuits

Set your oven to 375 degree and when ready place in the biscuits on your cast iron griddle if you got one to cook for 15 min.

In your cast iron (I am using my @smithey No 12) on a medium heat, brown your sausage. Once browned, add your flour, salt, pepper, paprika and red pepper flakes and mix.

Add in your milk, if it is too watery you can add more flour, if it is to thick add more milk. Stir and let cook for 3-5 min.

When the biscuits are done, pour the gravy over and serve.


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