How To Make The Best Sausage Gravy For Biscuits and Gravy
Biscuits and Gravy For Any Meal
Biscuits and gravy, or sausage gravy in my world anyway~ Is a delicious and filling meal for any time of the day. It is also rather cheap to make, which is always a plus to me. Now, as far as fat content.....not so great for the dieting person. But hey, gotta have something good every once in a while!
I also like to make biscuits and gravy for a crowd of people because you can make it to go a really long way. If you are making breakfast for 3 or more people, this is definitely the way to go. You can make eggs and potatoes in addition to the gravy to make an even bigger meal of course.
Now let's get started.
- 1 Roll Favorite Sausage, Sage Sausage is good too
- 5 -7 Tablespoons Flour, Approximately
- 1/2 Can Evaporated Milk
- 3-5 Cups Milk, Depending on how much gravy
- Dashes of Salt and Pepper
- Dashes of Steak Seasoning
- Small Pat Butter
The Trick to Thick Delicious Sausage Gravy
And yes, making good thick gravy can be a little tricky if you don't understand what it takes to MAKE the gravy thick.
On medium-low heat, brown your roll of sausage. Do this slowly so that the sausage does not get burnt. You want the sausage to be thoroughly cooked, but a light brown color. As you are browning your sausage, add about a teaspoon of butter to it. The butter adds a little more flavor as well as adding a bit more fat which will make the gravy a bit thicker. Dash about a half of a teaspoon of salt into the sausage while browning, along with a couple of small dashes of steak seasoning and pepper.
It is good to season the meat itself while it is cooking so that it gets all of the flavor cooked into it. Don't worry about it not being ENOUGH seasoning, as you will add more into the gravy later. Too much salt and seasoning will ruin all of your gravy really quick! I add it SLOWLY and just a little at a time.
Now go ahead and open your can of evaporated milk- DON'T put it in yet, just have it ready.
Get a small sifter, and hold it above the pan of (slow cooking) sausage. (The sifter is very important because it ensures that you won't have chunks of flour in your gravy) Spoon about 5 heaping Tablespoons of flour into the sifter. Holding the sifter in one hand, and having a big plastic spoon in your other hand, begin to slowly sift the flour into your sausage. Stir the flour into the sausage as it continues cooking. You sift just a little at a time because you want the flour to get into the sausage evenly so that it is cooking into the fats a little at a time. I do usually end up putting another couple of Tablespoons of flour into the sifter to finish it off. Stir the sausage constantly. You will know you have added enough flour when it starts taking longer for the flour to disappear into the fats.
NEVER add your milk UNTIL the flour is out of sight! This is the key to thick delicious gravy! Cook the flour well.
Now you will add the half of can of evaporated milk. Remember you are still on a pretty low heat level. As you are adding the evaporated milk, you will notice that it quickly turns very pasty. This is what you want! Just keep the sausage moving around the pan so that it doesn't burn on the bottom.
Now add your milk! I add as much milk as it takes to make as big of a pan as I want. It will thicken, don't worry about that. As long as you had a nice thick pasty sausage mess- it will thicken up.
Continue stirring and turn your heat on high. Don't stop stirring! The milk can quickly burn, so you want to keep it moving as you have your heat on high. You will only stop stirring long enough to see when your gravy has come to pretty good boil. Add another dash of salt and pepper. Once it is boiling, let it boil for about a minute--JUST KEEP STIRRING. Now turn your heat off. It may not look very thick yet, and that is fine. You have cooked your flour into the milk, and as it starts to cool- the gravy will get very thick.
Go back and stir every few minutes to watch as it thickens. Taste the gravy now, even though it is not yet as thick as you want. You will know if you still need to add salt and pepper. Just remember to add a little at a time so that you don't add too much.
→If by chance the gravy is still not as thick as you would like, then simply turn the heat back on medium high and continue to cook for another few minutes. Then turn the heat off again. I have never had the gravy not be thick after the second round, so you should have no trouble after this.←
Sausage Biscuit Gravy
- Best Recipe, How to Make a Meat Lasagna With Velveeta
For a very long time now, Lasagna has been a meal made for comfort and warmth. When we want something for dinner that is different from our every day eating habits, many of us turn to Italian food. It is...
- Easy Kraft Chili Velveeta Cheese Dip
2 Lb. Block Velveeta Cheese 16 oz. Jar of your favorite Salsa (Medium or Hot, it's what you like best) 15 oz. can of Hormel Chili No Beans (you can use a generic brand, it works just fine....
More by this Author
Cheesy Velveeta Meat Lasagna!
O.K., so I have been writing about getting healthy, and exercising, and all of that good stuff. Just to let you know ahead of time, this is surely not a soup to eat when trying to cut calories. But, it is getting cold...
Feel better about your thinning hair. Tips on handling it while working on getting thicker hair.