Sausage Gravy

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.

Sausage 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.