Ham (Sausage) Gravy and Biscuits

My Go-To Comfort Food: Ham (Sausage) Gravy and Biscuits

There's nothing quite like the aroma of warm biscuits drenched in savory gravy on a chilly morning. This recipe, inspired by my time in the Army (think SOS, but way better!), is my go-to comfort food. It's incredibly versatile, utilizing leftover ham or sausage, transforming simple ingredients into a hearty and satisfying meal. The best part? It's surprisingly easy to make!

I've always been a bit of a homebody, finding solace in the simple act of cooking for my family. The kitchen has always been my sanctuary, a place where I can experiment with flavors and create dishes that bring joy to those I love. This recipe is a perfect example – it’s simple yet elegant, comforting yet satisfying. The creamy, flavorful gravy is the star, but the fluffy, homemade biscuits are a close second. The combination is a match made in culinary heaven!

This recipe perfectly showcases the magic of using leftovers creatively. Instead of letting that leftover ham languish in the refrigerator, I transform it into a delicious gravy, minimizing food waste and maximizing flavor. It's a practical solution for busy weeknights, allowing you to enjoy a satisfying meal without spending hours in the kitchen. The beauty of this recipe lies in its adaptability. Feel free to adjust the seasonings to your liking – a dash of extra pepper, a pinch of garlic powder, or even a sprinkle of herbs can elevate the flavor profile. For a richer gravy, use whole milk; for a lighter option, use skim milk or a combination of milk and water.

For those who prefer sausage, the recipe is easily adaptable. I personally prefer pre-cooked sausage crumbles or patties, as the Americas Test Kitchen suggests – their pre-cooked texture is ideal. But if you're using raw sausage, ensure it's fully cooked before adding it to the gravy to prevent any potential foodborne illnesses. Remember to adjust the amount of fat added accordingly, as the sausage will already render some of its own fat during cooking.

The process itself is remarkably straightforward. Begin by cooking your biscuits – whether you prefer homemade or store-bought, that's completely up to you. While your biscuits bake, prepare the gravy. It's a simple matter of sautéing the ham or sausage, whisking in flour to create a roux, gradually adding milk, and simmering until thickened. Season to taste, and you're done! It's a recipe that's so simple, even a novice cook can easily master it.

Beyond the ease of preparation, this recipe offers a remarkable level of flexibility. It's perfect for brunch, lunch, or even a light dinner. Serve it with a side salad for a balanced meal, or enjoy it on its own as a satisfying and comforting indulgence. The versatility makes it ideal for various occasions, from casual family gatherings to more formal brunches with friends. No matter the setting, this dish is sure to impress with its delightful flavors and comforting warmth.

So, next time you find yourself with leftover ham or sausage, don’t let it go to waste! Reach for this recipe, and experience the simple pleasure of a hearty, homemade meal that’s both delicious and surprisingly easy to make. The warm, comforting flavors will make this a new family favorite in no time at all.

The beauty of this recipe lies not only in its deliciousness but also in its ability to adapt to your specific needs and preferences. Whether you’re a busy professional, a stay-at-home mom, or simply someone who appreciates a quick and easy yet satisfying meal, this ham and sausage gravy and biscuits recipe is a perfect addition to your culinary repertoire. Enjoy!

Step-by-step

• Cook the biscuits.
• In a saucepan, heat the oil/butter and cook the ham until slightly browned. If you want to use sausage, see the note at the bottom.
• Whisk the flour into the ham and oil/butter and cook for 2 to 3 minutes. Make sure the flour is completely coated by the fat. You do not want/need to cook until there is any color though, but cook out the raw flavor.
• Whisk in the water/bouillon and milk. Do this slowly while whisking to make sure there are no lumps in the gravy!
• Once the liquid is whisked in, add the pepper and salt and cook until thickened and bubbling. Turn the heat down and continue to stir and simmer for 4 or 5 minutes.
• Serve over biscuits or toast.
• (if using sausage I use pre-cooked sausage patties cut up or pre-cooked crumbles. Americas Test Kitchen actually found pre-cooked to taste better. I do brown it some without any added oil as some will be cooked out, then add enough oil or butter to make the 4 tablespoons. If using raw, cook and remove extra fat.)