Sausage gravy served over biscuits is a traditional southern breakfast. However, since it takes a while to prepare, we usually eat it for supper. An easy way to make it taste more like supper is to use sage sausage instead of breakfast sausage. Of course, homemade biscuits completely make the dish.
1 lb sausage
1. Cook sausage on med/high heat. You may need to add a bit of oil if it is sticking to the pan.
2. Once sausage is fully cooked, check to see that there is some grease in the bottom of the pan. If there isn’t much grease, add some vegetable or canola oil and continue cooking for about a minute, then reduce heat to med/low.
3. Add several heaping tablespoons of flour and stir continuously. The amount of flour needed will depend on how much grease is in the pan. Keep adding flour until the mixture begins to stick together. The total amount of gravy you will end up with depends on how much flour you add here. Cook for a couple minutes while stirring continuously in order to keep your gravy from tasting like flour.
4. Add a few cups of milk while quickly scraping the bottom of the pan. If you move quickly, you will get up all the flour that is stuck to the pan. Stir continuously until mixture begins to boil. As it approaches the boiling point, the gravy will begin to thicken. If it is too thick, add a bit more milk and wait for the temperature to rise again. Be careful not to add to much milk at once since it’s easier to thin gravy than to thicken it.
5. Once it has reached the desired consistency, remove the gravy from heat, and salt and pepper to taste.