Sausage Gravy
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound bulk pork breakfast sausage
- ¼ cup all-purpose flour, or instant flour like Wondra
- 1teaspoon freshly ground black pepper, or to taste
- 2½ cups whole milk
- Salt to taste
- ground sage to taste (optional)
- ground fennel to taste (optional)
- ground red pepper to taste
Nutritional analysis per serving (8 servings)
225 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 12 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings — you may wish to add sage and fennel aggressively.
- Step 2
Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
- Step 3
Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.
Private Notes
Comments
I've been making biscuits and gravy for over 50 years, and have never really considered a recipe, but this one is spot-on (except for the fennel, but it does list it as optional). One thing I always, always do that isn't mentioned: add a splash of my morning coffee to the gravy. It doesn't make it coffee-flavored; it DOES give it more depth and a less pallid color.
In this end of the world, sausage and gravy with biscuits is practically religion. Mighty fine.
I have made this with chorizo (the Mexican kind, not the Spanish), and sometimes I make my biscuits with green chile and cheddar cheese.
As many have observed, when times are lean and you are on "Short Rations," this is tasty, cheap and easy. A small can of condensed milk and a few oz of sausage makes a generous serving for one. Ladle it over stale bread.
Add bacon grease!
I am gluten-free and dairy-free (bc of a health condition) and I MISS sausage gravy over biscuits. I am going to try this with all the substitutes, hoping for a palatable outcome. Please tell me, lovely commenters, has anyone accomplished the GF, DF version of this?
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