The sausage gravy is one of my favorite comfort foods all the time. Biscuits and sausage gravy is a Midwest and South style, staple breakfast meal. It’s one dish I’m particularly looking forward to getting on a chilly fall or winter morning. Though we all know that sausage gravy isn’t the healthiest food in the world, it’s one of the best sticks to your ribs. There we enjoy comfort food, from shrimps and grits to homemade mac and cheese. Creamy and delicious, this sausage gravy is irresistible! Season the gravy with salt and pepper. Naturally, nothing goes hand in hand like Biscuits and Gravy so serve this sausage biscuit gravy immediately.
Ingredients:
1 (12 ounces) package maple-flavored sausage
3 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
Directions:
Place sausage into a huge, broad pan. Cook until uniformly brown over medium to high heat.
Remove sausage from the pot and leave the drippings in with a slotted spoon. Add and stir the butter until it cools.
Add flour, then stir to smooth. Reduce to medium heat, then cook until light brown.
Whisk gradually in milk, and cook until thickened. Stir in cooked sausage, season with salt and pepper.
Reduce heat, and cook for about 12 to 15 minutes. If the gravy gets too thick, stir in a bit more milk.
Tips:
Make sure you are using a spiced sausage or apply herbs, salt, and pepper to your seasonings.
You need fat to make a good sausage gravy so do not drain your sausage. Add the true fat of butter and/or bacon to the taste!
Sausage gravy isn’t a complex meal, no need for you to add any extra.
Biscuits are traditional, but every potato starch to bread will work well!
Better yet, top this with a soft egg so that the yolks runny
Ingredients
- 1 (12 ounces) package maple-flavored sausage
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 3 cups whole milk
- salt and pepper to taste
Instructions
Place sausage into a huge, broad pan. Cook until uniformly brown over medium to high heat.
Remove sausage from the pot and leave the drippings in with a slotted spoon. Add and stir the butter until it cools.
Add flour, then stir to smooth. Reduce to medium heat, then cook until light brown.
Whisk gradually in milk, and cook until thickened. Stir in cooked sausage, season with salt and pepper.
Reduce heat, and cook for about 12 to 15 minutes. If the gravy gets too thick, stir in a bit more milk.
Tips:
Make sure you are using a spiced sausage or apply herbs, salt, and pepper to your seasonings.
You need fat to make a good sausage gravy so do not drain your sausage. Add the true fat of butter and/or bacon to the taste!
Sausage gravy isn't a complex meal, no need for you to add any extra.
Biscuits are traditional, but every potato starch to bread will work well!
Better yet, top this with a soft egg so that the yolks runny
