How to Make Sausage Gravy from Scratch
There are many foods we know we shouldn't eat. This is definitely one of them. It is loaded with so much fat that you should probably should just close the website now. For those of you like me who believe nothing bad in the world can happen when gravy is poured over something, read on my friends.
Easy sausage gravy warm and comforting
Nothing says Good Morning like a plate of warm biscuits and gravy. Especially biscuits and sausage gravy made from scratch. One of the most ordered breakfast diner foods of all time and a traditional Southern favorite, sausage gravy over buttermilk biscuits always satisfies the hungry people in my family.
I was always intimidated by gravies and it wasn't until my husband showed me how easy it was to whip up a batch. You see, my husband learned to cook while he was aboard a Navy vessel in the early 1990s. He was injured and forced to take a position in the kitchen. He reluctantly accepted the assignment(he had no choice) and later found he had quite a knack for cooking. Bisciouts and gravy was a favorite among the sailors.
Ingredients for easy sausage gravy
- 1 package Pork Breakfast Sausage, I like Jimmy Deans or Bob Evans mild, but use can use spicy, maple or sage for extra flavor
- 1/4 cup White flour
- 4 Tbsp. Butter
- 3-4 cups Milk
- Pinch Salt, to taste
- Pinch Pepper, to taste (I like a lot!)
- Cook sausage in a large skillet or fry pan. I try not to over brown the sausage at this point because it will cook a bit with the gravy and the sausage will taste hard and dry.
- Remove the sausage with a slotted utensil keep drippings in pan. Set sausage in a bowl and cover with a paper towel to keep warmth.
- Add the butter and whisk quickly over medium heat until melted and blended well with other fat in the pan.
- Slowly add flour a bit at a time and whisk quickly. When all the flour in incorporated to the fat and there are no lumps stir the mixture for two minutes on low heat or until mixture begins to turn light brown. Remember to keep stirring.
- Add the three of the four cups of milk one at a time and keep stirring. The mixture will thicken to a consistency of gravy over time.
- Add sausage and stir for a minute.
- Add your salt and pepper or red pepper if you like and simmer for another few minutes.
- Note: Do not season until sausgage has been added back into the mixture because you can over season it. Also, if gravy becomes too think add the remaining milk. It all depends on how thick you like it.
Enjoy your sausage gravy
Pour over home made (always best) or boughten buttermilk biscuits. If you make sausage gravy from scratch you should also try it over eggs, hash browns toast, pancakes (yes, pancakes!) or bagels.
Like many people our family likes breakfast at dinner time. I try to incorporate meat into the meal and this recipe does the trick.It also is a great dinner gravy over mashed potatoes.
© LA Elsen, May 2013 All rights reserved.