In a sauce pan, add ground sausage and dried minced onions. Begin crumbling sausage using a wooden spoon. Cook for 5 minutes on medium-high heat breaking the sausage up completely.
Once the sausage is cooked through add the unsalted butter and seasoned salt then mix.
Next, sprinkle flour over sausage, mix well until all the flour is absorbed.
Reduce the heat to medium-low and pour in the milk and add the black pepper. Stir milk until the mixture is thick (about 5 minutes).
Remove the sausage gravy from the heat, add 2 teaspoons fresh minced parsley to the gravy, stir, and then ladle on top of fluffy buttermilk biscuits. Top with additional minced parsley for garnish. Enjoy.
- Milk - If you don't have 2% milk on hand you can use whole or 1%. I have never tested this recipe with alternative milks like almond, rice, or coconut. I'm sure it would work, but the flavors would definitely be different.
- Seasoning - make this recipe as stated. Then if you feel it needs more salt or black pepper add in another ¼ teaspoon. I like to make my sausage gravy with ½ teaspoon Seasoned Salt and ½ teaspoon black pepper. The gravy is on the spicier side with the ½ teaspoon of black pepper.
- Freezing Leftover Sausage Gravy - If you happen to have leftover sausage gravy feel free to freeze it in a freezer baggie. To cook frozen gravy, thaw one day before, reheat in sauce pan and add more milk if necessary.
Serving: 0.5c | Calories: 308kcal | Carbohydrates: 9g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 616mg | Potassium: 311mg | Fiber: 1g | Sugar: 4g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg