Reduced Fat Biscuits and Sausage Gravy Recipe

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Reduced Fat Biscuits and Sausage Gravy Recipe

I love biscuits with sausage gravy on top of them but don’t like to make them very often because of the amount of fat in the sausage gravy. When I saw this Reduced Fat Biscuits and Sausage Gravy Recipe I was a little reluctant to try it because I just couldn’t visualize the taste even being close to the same. To my surprise this Reduced Fat Biscuits and Sausage Gravy Recipe was delicious; it was so good I could hardly tell the difference, and my wife said it was as good as the original and, maybe even better. Instead of making my own biscuits for this recipe I used Pillsbury Grands. If you would rather make your own biscuits just use your favorite biscuit recipe. Don’t cut corners by using store bought sausage, the home sausage recipe in this recipe is as good as it gets.

If you like sausage and biscuits, but want to get away from the fat, give this Reduced Fat Biscuits and Sausage Gravy Recipe a try. Adapted from Cooks Country Magazine.

Reduced Fat Biscuits and Sausage Gravy Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: Makes 8
  • 8 large biscuits
  • Sausage
  • 1 ¼ pounds lean ground turkey
  • 2 teaspoons ground sage
  • 1 ½ teaspoons black pepper
  • 1 teaspoon salt
  • 1 clove garlic (minced)
  • ½ teaspoon thyme
  • ¼ teaspoon baking soda
  • ⅛ teaspoon cayenne pepper (or to taste)
  • Gravy
  • 1 teaspoon vegetable oil
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 ½ cups evaporated skim milk (1 can)
  • 2 tablespoons low fat cream cheese
  • ½ cup water
  1. To make sausage place turkey in a large bowl, add all the sausage ingredients and mix until thoroughly combined. (Hands seem to work the best for this)
  2. breakfast sauge mix browning sausage
  3. sausage gravy recipe Reduced Fat Biscuits and Sausage Gravy Recipe
  4. To make the gravy cook the sausage using the oil in a large skillet over medium heat, breaking the sausage up as it cooks. Cook until no longer pink inside. Sprinkle and mix in the flour; cook for 1 minute. Mix in the chicken broth, milk and stir in the water. Brink to a boil and then reduce to a simmer and cook until gravy thickens. Remove from the heat and mix in the 2 tablespoons of low fat cream cheese.
  5. Serve over hot biscuits and enjoy

Reduced Fat Biscuits and Sausage Gravy Recipe

Homemade Breakfast Sausage Recipe

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Homemade Breakfast Sausage Recipe 

This is so easy to do I’m surprised more people don’t make their own sausage. I you have ever cooked sausage and as an end result had to drain a lot of grease out of the bottom of the pan it leaves you wondering exactly what were the ingredients in the sausage. For sure the store is going to use as much fat as they can legally use, and if they think they can get away with it even more. You can make a high quality sausage using 100 percent pork butts, and chances are it will be much better tasting, and healthier, then what you can buy from the store, plus you will have the advantage of knowing exactly what’s in it.

This Homemade Breakfast Sausage Recipe is a simple, basic recipe. I use a table top electric grinder to grind the pork, however if you don’t have one, I think a hand grinder would work out fine. Also if you find a pork butt roast in the meat counter you really like; most stores will grind them for you. (3/16 inch coarse grind) don’t skip the ice water in this recipe it will keep the meat cold and blend the seasoning. I also recommend keeping the pork as cold as possible; it should be chilled in the 32 to 35 degree range F.

This recipe is for 10 pounds, sometimes I will cut it in half to make smaller amounts, and freeze what I don’t use. If you have a stuffer attachment you can stuff the sausage into 28-30mm hog casing, or 22-24 lamb casing, or use it as bulk sausage such as I did for the biscuits and gravy picture above. Here is a link for my biscuits and gravy recipe on this site.

If you have never made your own Breakfast Sausage before give it a try. You’ll save a little bit of money by making your own, and will have the satisfaction of knowing exactly what’s in it. Enjoy


5 tablespoons kosher or canning salt

1 tablespoon ground white pepper

2 tablespoons rubbed sage

1 teaspoon ginger

1 tablespoon nutmeg

1 tablespoon thyme

1 tablespoon hot red pepper (optional)

1 pint ice water


1. Mix all the dry ingredients in a bowl, add the ice water and mix thoroughly. Pour over the ground pork and mix until all the spices are evenly distributed.

grinding pork ground pork sausage

2. Refrigerate immediately.