Sausage Gravy
Where do I even start? I love sausage gravy for the fact that it can be smothered over any breakfast dish and take it to another level.
Sausage gravy has been apart of my life FOR-EV-ER. If you are ever with my Grandma Arlene Blair in the “AM,” you can count on hearing her in the kitchen at 4 AM clinking and clanging to get this made in time for the boys before they wake to go fishing. Even tho at that point we are all now wide AWAKE. But she really means well.
We serve our gravy over biscuits or toast. I, however, love my sausage gravy over toast. The crispy crunchy toast pairs so well with the smooth creamy gravy that in my mind it is a match made in heaven.
Ingredients:
- Your Favorite Sausage
- Flour
- Milk
- salt and pepper
- Refrigerator biscuits or loaf of bread
*Cook your sausage in a skillet (click here to see this must have tool for cooking any ground meat)
Instructions:
- Keeping the heat on add a fair amount of flour to pan, leaving sausage in pan is fine, making sure all sausage is coated well with flour. DO NOT drain the fat from your sausage, this is going to help the roux form.
- Roux is a cooked mixture of butter or fat with flour to help thicken sauces or soups.
- Then you are gonna add milk slowly, maybe 1 cup at a time depending on how much you are making, and bring to a boil. Stirring constantly. Once the sauce boils it will start to thicken. At this point you will be able to tell if you need to add more milk or not to get your gravy to the perfect consistency. Season with salt and pepper if needed.
- Once you get your gravy to the perfect consistency, your gravy is ready to be served over biscuits or toast. When I use toast I just simply and “QUICKLY” throw in the toaster and then tear into pieces. Then smother in that amazingly creamy spicy sausage gravy. A perfect marriage.
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