If I had to pick the defining breakfast of my life, it would be biscuits and gravy. And I’m not alone. You’d be hard-pressed to find any local that didn’t grow up on it.

I can’t even remember the first time I tasted it. It was probably one of my first meals.

Mamaw and Papaw served it every Sunday. Biscuits, gravy, eggs, grits, and bacon. During the summer, there were fresh tomato slices to go with it.

Papaw didn’t cook often. You did find him in the kitchen on Sunday mornings, though. He was always in charge of the grill – and the gravy. And, y’all, he was the master of both.

All he needed was his giant cast iron pan and a few ingredients, and Papaw could make magic.

It was a recipe he guarded. He wouldn’t even teach me how to make it.

Imagine my shock when right after I married Brandon, Papaw took him in the kitchen to share his secrets.

My feelings were hurt – but I spied on them from the den. Papaw looked Brandon in the eyes and said: “You can’t let my baby go hungry.”

That was both a command and a threat. And though it probably shouldn’t’ve, it made me smile.

Years later, long after Papaw was gone, Brandon taught me how to make the dish.

Now, I’m the one who stands at the stove, crafting the gravy, feeling Papaw’s presence guiding my hands, continuing a tradition that’s more than just a meal—it’s a legacy.

Papaw’s Sausage Gravy Recipe

Ingredients

• 1 ib ground pork sausage
• 1 ib of bacon
• 1/2 c all-purpose flour
• 4 c milk
• Salt & Pepper

Directions

1. Cook sausage in a large skillet over medium-high heat until done. Set aside.
2. Cook bacon until done. Remove bacon from the pan and set on a plate to cool.
3. Whisk flour into the bacon grease over medium heat. Stir until the mixture becomes paste-like and turns golden brown.
4. Gradually whisk in milk. Bring to a simmer, add sausage to the skillet, and salt and pepper to taste. Simmer until mixture is smooth and thick, stirring occasionally.

Tips

1. Make sure you let your gravy simmer long enough to heat up! There’s nothing worse than cold breakfast gravy.
2. You can serve the bacon with your breakfast or put it in the fridge for later. Sometimes, we save ours for sandwiches.
3. Serve with cathead biscuits – tear them into bite-sized pieces before you pour the gravy overtop.