Sausage Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
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Directions: |
Directions:Crumble and brown the sausage over medium-high heat until no longer pink.
Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, Add the rest of the flour and stir to cook it for another 2 - 3 minute. DO NOT LEAVE the stove right now - you need to keep stirring to make sure the flour does not burn. You know when it is done enough by the aroma!
Slowly pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.)
Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious.
If the gravy gets too thick too soon, add in another 1/2 cup of milk or more if needed. You really want the gravy to thicken slowly to develop the flavors! Taste the gravy during the thickening phase and adjust the seasoning.
This is a great time to bake those fresh buttermilk biscuits that are in this cookbook. Trust me, you won't be disappointed!
Spoon the sausage gravy over warm biscuits and serve immediately! |
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Number Of
Servings: |
Number Of
Servings:about 6 cups |
Personal
Notes: |
Personal
Notes: if you have left-overs, add about 3 tablespoons of milk when heating over a medium LOW heat. bring to temperature of 165 degrees! don't reheat to fast or it will break down!
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