Sausage Gravy
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Raise your hand if you like gravy.
Uh huh. Lots of raised hands.
Now, raise your hand if you’re good at making gravy.
Strange…not nearly so many hands in the air.
You people with your weird gravy issues confuse me. Why is it so hard for you? I don’t get it? I mean, I’m super thrilled that I was born with the gravy-making ability, but I’m just oddly confused by you weirdos poor souls that are left in the dark, no gravy in sight.
I’m here to help. I’m spreading the word and sharing the secrets to gravy.
Actually, no. I’m not. There aren’t any gravy secrets. It’s so easy, y’all!
We’ll start with sausage gravy though, because this stuff really can’t be messed up. It’s beyond simple and makes a perfect Fall or Winter breakfast. It’s tasty on biscuits and absolutely magical on hashbrowns. Some people even pour it on their omelets. I, sadly, wasn’t born with the omelet making gene. It’s okay. You can point and laugh. Kind of like I’m doing to you and your lackluster gravy. Not really. I’m nicer than that.
First, fry your sausage until it’s completely cooked through. Pink pork is bad, y’all. Don’t you dare drain the fat. That’s sacrilege. Next, pour in 1/4 cup of flour. If we’re being honest, I never measure this. I just dump it straight from my flour container until I’ve got enough to coat all of the sausage crumbles. Stir over medium-low heat for a minute or two to cook the flour. It’ll pretty much disappear and make your sausage look all dry and freaky.
Grab your milk, cold from the fridge. No need to heat it up! Pour in a cup or so and start stirring. You’re going to freak out and curse my name, because it’ll look like you just added way too much milk. Trust me. Keep stirring.
Now that your gravy is all redonkulously thick, go ahead and add in another cup-ish of milk. Freak out some more because I just ruined your gravy. Keep stirring and apologize for doubting me when it gets all thick again. You can keep adding milk after this point to get it to the consistency that you like. It’s pretty tough to add too much milk, so long as you keep stirring over medium heat. It really starts to thicken the hotter it gets, so just be patient.
And, that’s it. Super tricky, right?
Now, in exchange for this little gravy lesson, please come and make me an omelet. I don’t think I’ll ever master those.
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SaveSausage Gravy
Ingredients:
1 pound pork sausage
1/4 cup flour
2 cups milk
salt and pepper, to taste
Directions:
Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
Cook for a couple of minutes until the flour is soaked into the meat.
Pour in half of the milk and stir until the gravy thickens.
Pour in the remaining milk and stir until it comes to the consistency you like. If it gets to thick, add more milk as needed.
Add salt and pepper to taste.
Serve over biscuits, hashbrowns, or eggs.
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Great minds think alike. I just made this gravy from scratch for the first time last night. It was wonderful and I can’t figure out why I hadn’t tried it out sooner.
Well, this looks delicious!! Breakfast for dinner might be in the cards this week!
Thanks!
These look so good!! My beloved Great Grandma was the only person who ever made these for me, and I miss them so much! I might have to make some, they look incredibly easy. She didn’t measure anything either
This looks wonderful – I love that it uses milk instead of cream!
Hmm I think my inabilities might have something to do with the fact that my mom always made it from a packet. Which is really just gross.
I need to pass this along to her and prove to her that she can actually make it from scratch!
I love sausage & gravy!!!! I lived in the south for a while and this was how I was taught to make also!! Leave in ALL the fat!! Love it over homemade baking powder biscuits. Made this for our camping group for breakfast…all i heard was mmmmmmm…more please?
Sausage gravy is one of my favorites…I do love it on hot biscuits. Haven’t made this for ages but you’ve got me in the mood, again! I just know you’re going to have everyone putting this on their “must make” lists!
Pretty sure I’ll be making this tonight. Breakfast makes a perfect supper, right?
As for omelettes, if you can boil water you can make an omelette. (Mix eggs and desired omelette toppings in a cup. Pour contents into a small sandwich size Ziploc bag. Place bag in pan of boiling water for about 10 minutes per egg. Dump contents of baggie into bowl.) Super easy, next to no clean up, and delicious.
I love gravy.
Have you ever made bacon gravy? holy moly, that is good. my in-laws are breakfast lovers, so learning all the breakfast basics was first on my list when i started cooking after we got married.
biscuits + gravy = one happy Brandi.
ps: my husband is an omelet Master. Bring your gravy over, plus something with Nutella, and we’ll trade.
Living in Arkansas, it’s basically a rule of life that I know how to make good gravy. They’d probably drag me through the streets and throw Busch Light cans at me if I couldn’t
Also, you made me super self conscious when you said to serve over hashbrowns, biscuits, OR eggs….because I serve mine over hashbrowns, biscuits, AND eggs…
I always fail at making gravy. I might just have to give this a try. My mom has some fancy mason jar shake shake thing she does. Mine always taste like paste.
I am thinking breakfast for dinner tmrw. Yummy!
My husband loves biscuits & gravy, sausage & gravy so much I have nicknamed him “Biscuit”!!!!
just finished making this and very yummie especially since it only has a handful of ingrediants! i have a couple go to sausage gravy recipes and this is the simplest and one of the best!
I love sausage gravy…especially over biscuits. But also over mashed potatoes, or a thick piece of toast. Yumm-0!
I am SO glad I found your blog- I was going to make this for dinner tonight (I’m a “breakfast for dinner” type of girl every once in awhile!), but opted for hash browns and eggs instead. I will definitely be using this recipe though, because I am seriously bad at making gravy! It looks great, too!
The trick to making a good omelet is to add a little water to your eggs (not milk as you would in scrambled eggs)-about 1 Tab per egg. Use a good, non-stick pan and add a little butter to make it slide even better-and taste good too ;0) Heat pan on medium until it’s sizzlin hot. Pour egg mixture in pan. As egg sets push the edges toward the middle and tilt pan so that the raw egg slides under and toward the edge of pan. Continue doing this until almost set. Add your yummy stuffing to one side and gently flip up one side. Hoila!
I just made some this morning and followed all the directions to a T, while it looked great, it still was very bland and didn’t taste at all what I was expecting it too. Help please!!
Karly — January 26th, 2013 @ 10:53 pm
Sorry to hear that! You definitely have to add a good bit of salt and pepper. It’s a cream gravy so it’s not going to have a ton of flavor and will definitely need salted. You can certainly add in some fresh or dried herbs if you’d like as well.
Thank you very much for the quick repsonse and the ideas:)
Here in the UK we reserve the word ‘gravy’ for a meaty sauce served either with a traditional ‘Sunday roast’, or poured over a meat pie, fried or baked sausages, etc. It comes light or dark brown, thin or thick. Instant mixes are sold, but it’s much better made from the meat juices, roast onion, flour, salt, the water any accompanying greens were cooked in (to conserve flavour/vitamins), and possibly a Knorr or Oxo stock cube.
The idea of a whitish gravy made with milk/cream piques my interest! Is it basically a variation on a classic Béchamel white sauce, such as the French serve over flageolet beans and garlic-spiked roast lamb? I’ll be back with my thoughts as soon as I’ve tried your recipe out.