Sausage Country Gravy for Biscuits & Gravy

It took me a long time to perfect my sausage gravy, before I had internet I had to try to figure it out. I tried with lots of butter, I tried with lots of flour and milk but it hardly came out to the perfect consistency. Finally! I figured it out and since then, it has gotten better and better every time. Now, every time I whip up a batch I make a big one, bag some of it and freeze for quick future use. So, Today I will share with you those secrets and a couple fun facts along the way.

First off you need to toss that sausage in a pan, chop it up and brown it over medium heat Some people like big chunks of sausage in their gravy and some people like little chunks. To each his own so chop accordingly.

The best tool to use is not just a spatula, but a meat chopper! I love mine! It makes the job so much easier. This "X" shaped tool will get those chunks of meat down to the right size in no time!

Time for flour! You will want to keep all that grease in your pan. This will help create your Roux. Such a fun word isn't it? When I first heard it I thought, "What is a Roux" with a scrunch of my nose, but now, it is so very helpful when making gravy.

A Roux is the combination of the flour and that greasy fat, which is what will thicken your gravy.

Mix the flour into the sausage well so that your sausage is coated in it. I let this sit for a couple minutes. No more than five!

Now it is time to bring it to life! I have found that adding the milk a little bit at a time has worked best. When cooking it is good to remember that the order in which you do something makes all the difference.

Add one cup of milk, you will see it bubble and instantly thicken. Stir and mix well with a wire whisk or even a wooden spoon, then add another cup and do the same. It will bubble less as you go on until it has regained its heat.

Don't forget to add Salt and Pepper! You can even add some garlic powder or cayenne pepper to really jazz it up if you like! Everyone has their own preferences when it comes to salt and pepper but you will definitely need it to take care of the flour-y taste. Season to taste.

Gravy is not something you leave unattended. You must stay and stir it every couple of minutes to keep it from sticking to the bottom of the pan and burning and from lumping. No one likes lumpy gravy. Gravy takes care and concentration. Besides, when it is made with love, you can really taste the difference!

Monitor your gravy you will notice it start to bubble and thicken and come to perfection. Serve over biscuits, eggs, potatoes, or everything on your breakfast plate!

Uh-oh! Lets say something has gone wrong....It happens to all of us. Is it too thick? Too thin?

Too Thick, simple add a little more milk and stir in.

Too Thin? In a separate bowl combine flour and cold milk and stir into a paste. slowly add and stir into your gravy until desired consistency is reached. You may have to add more seasoning to your gravy when adding extra thickener.

OR

Combine milk and cornstarch in small bowl or cup, stir until combined. add to gravy and mix until desired consistency is acquired.

Want to add a little something extra? Feel free to add some chopped onions when you brown your sausage.

If you have leftover sausage that your using, add a spoonful of bacon grease to the sausage to help make your roux. It is bad for you, but tastes oh so good!!!