Southerners fully understand the power of breakfast. From beignets to chicken and waffles, many iconic morning dishes can be traced to this region of the country. But perhaps, no breakfast dish enjoys a closer relationship with the South than biscuits and gravy.
A successful plate of biscuits and gravy relies on excellent biscuits and a rich and flavorful sausage gravy. But which type of sausage is best-suited for this particular purpose? We asked a group of Southern chefs for their opinions on the best sausage for biscuits and gravy, along with their general thoughts on how to make the perfect version of this legendary morning dish.
The Overwhelming Choice: Classic Breakfast Sausage
While we always appreciate creative twists on traditional dishes, there are times when classic ingredients are the correct choice. According to our surveyed Southern chefs, there’s no better sausage option for biscuits and gravy than good old-fashioned breakfast sausage (particularly when it’s made of pork).
“I love pork breakfast sausage. I like to think about where the dish comes from and its history—in this case, pork sausage came from a time when food was in short supply. Generally speaking, you do not need high-end meat that will ultimately be smothered in gravy—just a simple, well-seasoned, coarse-grind pork sausage,” explains Christopher Von Egger, regional chef of Hall’s Chophouse in Nashville, Tennessee. Josh Gadsden, executive chef of High Cotton in Charleston, South Carolina, agrees, adding that “it’s made with thyme, sage, and black pepper—truly the perfect blend.”
The presence of sage gives breakfast sausage a flavorful advantage over other sausage styles; Nate Cayer, executive chef of Sorry Charlie’s in Savannah, Georgia, tells us that sage “makes [the gravy] taste like the South without drowning out the biscuit.”
Credit: Jen Causey; Food Stylist: Emily Nabors Hall
To boost the porky character of the gravy, Eric Bach, owner and head chef of EATS Diner in Ridgeland, Mississippi, recommends using “whole-hog sausage because it gives biscuits and gravy a rich, deep flavor that’s hard to beat. It’s the foundation of the dish and sets the tone for every bite.”
While pork is definitely the usual meat in breakfast sausage, Scott Franqueza, executive chef and culinary director at High Hampton Resort in Cashiers, North Carolina, says that he prefers the intense and earthy flavor of “a good venison breakfast sausage.”
For A Spicier Spin: Chorizo
The aromatics of breakfast sausage do a lot to liven up a plate of biscuits and gravy, but if you need an extra hit of heat, a spicier sausage may be in order. “Spice cuts through the richness of the gravy and naturally adds more depth and complexity without needing extra ingredients,” explains Natalie Moorer, pastry chef of Marsh House in Nashville, Tennessee.
Chorizo, a zesty pork sausage used in Mexican and Spanish cuisines, serves this goal admirably. “Chorizo packs a tasteful punch of heat to the dish,” says Patrick Kuc, food and beverage director of Tempo by Hilton Louisville Downtown NuLu in Louisville, Kentucky. Michael Collins, executive chef at Ambler in San Antonio, Texas, adds that the spice in chorizo “is not too overpowering, so you can still taste the sausage in the gravy.”
Another Spicy Recommendation: ‘Nduja
But chorizo isn’t the only spice-loaded sausage that works well in biscuits and gravy. According to Ian Boden, chef/owner of Maude & the Bear in Staunton, Virginia, ‘nduja–a spreadable pork-and-chili-pepper sausage from the Calabria region of Italy–is a great pick for this dish because “it’s super unexpected. Most biscuits and gravy have a pretty predictable flavor profile, but [this] fermented sausage option has a good bit of heat and is very dynamic, which leads to a more interesting and unique gravy.”
Pro Tips For Perfect Biscuits And Gravy
Properly brown your sausage and use the drippings to boost your gravy: “Buy your sausage in bulk and brown it in a skillet like you would hamburger meat. After browning the meat, add your gravy right into the skillet and let it mix right in with all the sausage and renderings, and the flavor will be off the chart. Be sure and add plenty of fresh ground black pepper, and you nailed it!” says Robbie Shoults, chef/owner of Bear Creek Smokehouse in Marshall, Texas.
Cook your gravy with the sausage renderings included: “Save the renderings from the sausage you cooked in the past and add them to the gravy. This gives it an extra boost of flavor,” explains Michael Collins, executive chef at Ambler in San Antonio.
Don’t rush your gravy roux or béchamel: “My top tip for making perfect sausage gravy is to take your time with the béchamel sauce; this is the key to a smooth, delicious gravy, [as] you want to avoid a clumpy or floury taste. After cooking your sausage, add your flour and a little butter, working them together,” recommends Brian Mooney, executive chef of Tre Luna Bar and Kitchen in Hoover, Alabama.
Consider replacing butter with bacon fat for the roux: “When making your roux for the gravy, instead of using butter, use bacon fat. It deepens the flavor, bringing it to the next level,” says Jeff Allen, executive chef of Millers All Day, in Charleston, South Carolina.
Use whole milk in your gravy: “I always use whole milk, because the extra fat will make that gravy even richer,” says Scott Peck, executive chef of the Loveless Cafe in Nashville.
Taste your gravy as it cooks to get the seasoning right: “Be careful with the salt content in the gravy. The sausage carries enough flavor, so you can slowly build the flavor profile in the gravy,” explains Jay Craddick, executive chef of Humble Baron in Shelbyville, Tennessee.
Don’t hold back on the amount of sausage gravy that you add to your biscuits: “What I look for is a fluffy biscuit, split open with creamy sausage gravy covering both halves to the point that the plate looks like a plate of gravy. In my opinion, you should not be able to see any biscuit peeking out from underneath,” says Katie Button, co-founder of Cúrate in Asheville, North Carolina.
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Dining and Cooking