Sausage Gravy
Sausage gravy is not the type of thing I eat on the regular. Yet every so often it is something I like to make.
I have to say now that I have my own blog, part of me feels like I’m supposed to write more. The other part of me likes to remember that I NEVER read anyone else’s food blog. I skip right to the recipe and I abhor the ads.
Nothing special about the ingredients. Sausage in the one pound tube works great. You could also make your own sausage with a pound of ground pork, some of this seasoning from Penzey’s Spice (not affiliate link), and some extra ground sage.
Yield: 6
Sausage Gravy
My take on Sausage Gravy. Goes great with biscuits!
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 8 Pieces Bacon (I use Thick-Cut)
- 1 pound Breakfast Sausage (not links)
- 2.5 T. Gluten Free Flour
- 2.5 T. Reserved Fat from Cooking Bacon and Sausage
- 6 c. Milk (I use 2%)
- 1 T. Fresh Sage
- Salt (To Taste)
- Pepper (To Taste)
- 1/2 t. Cayenne Pepper (Optional; To Taste)
Instructions
- Cook bacon in a deep skillet on medium high heat until golden brown and crispy. Set aside.
- Cook breakfast sausage on medium high heat in bacon fat until cooked through. Remove Sausage from pan.
- Drain off all, but 2.5 T. fat from the deep skillet.
- With the heat on the medium to medium high, add the flour to fat in the pan. Stir for about 30 seconds to a minute until fat and flour are well combined.
- Stir in milk slowly stirring after each add. It is easier to get chunks if you pour it all in at once. If it is easier for you, you may also use a whisk for this part.
- Once the milk is all in, keep stirring over the heat until it starts to thicken. Then turn the temperature down to low.
- Crumble the bacon, then stir the bacon and the sausage back into the milk gravy.
- Add in the sage, salt, pepper, and cayenne pepper (if you're using it).
- Serve with warm biscuits.
Notes
I've also cut the biscuits in half, then toasted them in a warm pan with a little butter/oil/pan spray before serving.
