Sausage Gravy

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.

 

Ingredients:
1 lb sausage
milk
flour
salt
pepper

 

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.

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2 Responses to Sausage Gravy

  1. mom says:

    This sure looks yummy, wish I could have dropped by for some of this! Love you Baby Girl!!!!

  2. Lisa Nolen says:

    My dad taught me how to make sausage gravy, and then sawmill gravy. Sawmill gravy uses the same ingredients, but at the stage of browning the flour he adds a lot of finely ground black pepper after he adds the flour. He lets the flour turn almost burned, then he adds the milk… it sizzles as though he’s deglazing the pan. The color is a medium creamy greyish yummy brown when it’s finished. Mmmmm crumble the sausage into the mix (we always always always use sage sausage to make gravy,) give it a stir, and ladle over homemade buttermilk biscuits. It’s simply the best reminder of home.

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