Sausage Gravy

Palmetto Bay Sunrise Cafe

For more than 20 years, Palmetto Bay Sunrise Cafe has been the kind of place where locals don’t need a menu. They already know why they’re there: the quiche, the eggs Benedict and the biscuits and gravy, arguably the island’s best. For owner Paul “Stew” Stewart, sausage gravy is more than a staple. It’s a craft, honed over decades and built on simple ingredients done right. His version follows the Southern playbook with one quiet twist: a spoonful of Better Than Bouillon chicken base. It’s not traditional, but it adds a subtle depth that takes the gravy from good to “what did you put in this?” good.

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Ingredients

2 pounds sausage
3/4 cup flour
1 tablespoon Better Than Bouillon chicken base
6-8 cups milk added gradually until desired consistency
2 teaspoons black pepper
Salt to taste
1 can good-quality biscuits or homemade

Instructions

In a large skillet, brown the sausage until fully cooked, breaking it into crumbles.
Sprinkle flour over the sausage, stirring to absorb the rendered fat. Cook for 1-2 minutes to eliminate any raw flour taste. Stir in chicken base and black pepper.
Reduce heat to low. Gradually add milk, stirring constantly and scraping the bottom of the pan, until smooth and thickened. Bring to a gentle simmer.
Season with salt to taste. The gravy should be thick enough to coat a spoon but still pour easily.
Spoon generously over warm biscuits and serve immediately.

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