Sausage gravy from scratch is incredibly easy. Sausage, flour, milk, and seasonings are all you need to make this comfort food favorite.
Not just for breakfast. It’s a scrumptious brunch and breakfast-for-dinner dish too!
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This is a recipe that I don’t eat as often as I would like, but probably more than I should. I just love the stuff.
I had no idea how easy it was until Hubby and I were married and he taught me how to make it.
I only wish I had some of his from-scratch biscuits. They’re absolute heaven! But, sadly, he’s not here so I’m using canned biscuits.
I’ll see if I can twist his arm and get his biscuit recipe out of him someday.
Now, even though Hubby taught me how to make sausage gravy, I feel that I’ve perfected it over the years. He’ll tell you his is better, but…nope.
Usually I advise using a lean breakfast sausage, but for this recipe a cheaper store brand is actually better. You need a fair amount of drippings for the flour to bind to.
Start by browning the sausage in a large skillet. Stir it and break it up as it cooks.
When it’s cooked through and no longer pink, sprinkle the flour over the top and add the butter, salt, pepper, and onion powder.
Stir to coat the sausage with the flour. Continue to cook, stirring constantly, for a few minutes to cook the raw flour taste out.
Now comes the milk. Whole milk works best but I’ve made it with 2% and skim too however, it’s not as rich and creamy.
Start with 2 cups and bring the mixture, stirring constantly, to a boil.
When it starts to thicken, add another cup of milk and reduce the heat to low. I usually stop there, but if you like your sausage gravy thinner, add up to 1 cup more.
Serve over some warm biscuits and maybe an egg or two.
FYI, leftovers freeze amazingly well. You may have to add some extra milk when you reheat it.
If you don’t have any biscuits, these cheesy drop biscuits are easy to make and are a nice change from plain biscuits. Just leave out the garlic and parsley. Or don’t…whatever!
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