The Easiest Einkorn Sausage Gravy

Enjoy a tasty breakfast gravy in a matter of minutes! With delicious pork sausage, milk, and einkorn flour used for easier digestion, this gravy is sure to make your start of the day easy and delicious! 

Nothing says a Sunday morning like biscuits and gravy. I think I could eat this dish for three meals a day and not tire of it. I’ve come to love it even more now that I started using Einkorn flour in it instead of all-purpose. While the texture is a bit different at first, this easy Einkorn sausage gravy packs all the flavor and more health benefits for your stomach. I’ve always used all-purpose, so this recipe is an easy switch from either flour. Use what you have! I try to incorporate Einkorn more in my cooking, and the reason for this switch is because of Einkorn’s digestibility from ancient grains compared to all-purpose made from hybridized wheat. 

I love the smell of biscuits coming out of the oven, with gravy simmering on the stove ready to be poured over a hot biscuit. My favorite combination is one biscuit smothered in gravy, and another biscuit slathered with butter and homemade jam. The perfect pairing of sweet and savory. For the biscuit part of this gravy recipe, it depends on how I’m feeling and how much time I have. My favorite is either homemade sourdough biscuits if I prepped ahead of time. Or einkorn biscuits if I want to make them that same morning. Both of these recipes I use from over at Farmhouse on Boone. But if I am short on time or just not feeling it, I try to either have frozen homemade or store-bought biscuits on hand so that it keeps it simple for me.

I perfected my sausage gravy after marrying my husband. Him, his father, and his grandfather all make the best gravy. While I know it will probably take me a lifetime to get mine to taste like theirs, I’ve sure given it my best shot here and have earned their approval, even without the use of all-purpose flour! I even started prepping it to take on camping trips to break up the usual breakfast sandwich and breakfast burrito routine. I also make this recipe for dinner. If I have nothing planned and its late, I throw some biscuits in the oven and whip up some gravy and voila, in about 30 minutes dinner is done!

Even though this recipe’s main component is Einkorn flour, the star of this gravy recipe is actually the sausage. And since its all about the flavor of the meat, I love to source locally and use a quality pork sausage. I am fortunate that my cousin raises pastured pork and I buy a whole pig a year from her. I highly recommend sourcing your meat locally if its available to you. Its not only better for your health but you’re supporting your local farmers and ranchers by purchasing from them and keeping your money in your community. It’s a win-win! A delicious breakfast sausage truly makes or break the dish. Depending on the seasonings, it can either overpower or be just right. If it’s already seasoned well you usually don’t even have to add extra salt and pepper. 

Biscuits and gravy is something I don’t think I could ever tire of. Unlike a sweet breakfast treat, where I have to limit myself because of the sugar coma I can induce, a biscuit with some easy Einkorn sausage gravy leaves my family and I satisfied every time and is always a crowd pleaser.

Why You Will Love This Recipe:

• Easy to digest

• High protein

• Crowd pleaser

• Ready in under 30 minutes

Ingredients:

Einkorn Flour

Pork Sausage

Milk

Salt & Pepper

How to Make Einkorn Sausage Gravy

FAQs

What are the different types of Biscuits used in biscuits and gravy?

Biscuits can range from buttermilk, sourdough, einkorn, etc. You can use store-bought or homemade. Fresh or frozen.

When was biscuits and gravy invented?

There are two theories of when this dish was created: in the Southern Appalachian region during the late 1800s, or even earlier dating back to the revolutionary war.

Can you freeze biscuits and gravy?

Yes you can, separately. Place biscuits and gravy, both separately, in airtight containers or ziplock baggies, and freeze for up to 3 months. Thaw, reheat, and combine when ready to eat.