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Momma’s Breakfast Sausage Gravy

Nothing says “Southern-Style Breakfast” like ‘biscuits-n-gravy.’ If you haven’t already, definitely try out The Best Homemade Breakfast Biscuits From Scratch recipe, and while those are cooking in the oven, make this gravy to go with them. I’m telling you, your family will LOVE it!!

Now, if you don’t have sausage on hand, you can still make a breakfast gravy using just butter as your ‘grease’. It’s not quite the same, but it’s still good enough for those times you’re in a pinch and don’t have time to run to the store for ingredients.

INGREDIENTS:
1lb ground sausage
About ¼ cup flour
4 Tbs (1/2 stick) of butter
About 3 cups of milk
Salt and Pepper to taste

UTENSILS:
Skillet or Frying Pan
Spatula
Whisk

DIRECTIONS:
1. Cook your ground sausage over medium-low heat until browned and cooked though. Remove the sausage from the pan, leaving as much grease as you can. Set the sausage aside.

2. To the grease (still being heated on the stove), add enough flour so that when you whisk the mixture, it is thick enough to leave streaks behind. If the mixture is thin enough to run together after you whisk it, then it is too runny, and you should add more flour. Add about a Tablespoon at a time, working quickly.


3. Allow the mixture to heat up for about a minute or so. You don’t want it to become a dark brown color, so be sure to whisk continually. A pale brown color is fine.
4. When the mixture is heated through, add about a cup or two of milk while whisking continually. There may be lumps, but they will get smoothed out as the gravy cooks and you whisk.


5. Add salt and pepper to taste. I recommend starting out with about a teaspoon of each.
6. Continue whisking as the gravy thickens. If it becomes too thick, add more milk, ½ cup at a time. Before adding much more milk, taste the gravy. If it tastes very much like flour, then you have plenty of room for adding milk. If not, then don’t add much more milk. You want to keep the gravy cooking over medium-low heat until it has thickened to your preferred consistency, and doesn’t taste like flour. So, because stove tops are different, this is just something you will have to figure out as far as timing goes, in your kitchen. It’s a little bit of a balancing act, but it’s not hard. Just keep adding a little milk at a time and then tasting it to see if it still tastes too much like flour.
7. When the flour taste is gone, and the gravy has thickened to a nice consistency, turn off the heat and throw in your butter. Stir it around until it is completely melted and well-incorporated. Taste your gravy and add salt/pepper as needed.


8. When it tastes perfect, stir in the ground sausage, pour over some hot biscuits, and then devour it!

 

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