Sausage gravy is one of our favorite comfort foods and it’s so easy to make. The flavor is easily adjustable and it can be made with whole milk, half and half or evaporated milk … whatever is on hand. Homemade is so much tastier than the canned or frozen stuff they pass off as sausage gravy in the grocery stores. Give it a try. It will keep for 3-4 days if stored properly in the fridge. (Think biscuits, gravy, microwave = midnight snack )
You will need:
- Large, heavy skillet (cast iron works great)
- slotted spoon
- 1/2 pound rolled sausage (more if you prefer) Mild, medium or hot
- 1/2 cup sausage drippings
- 1/2 cup flour
- 4 cups milk
- 3/4 teaspoon salt
- 1 teaspoon coarse black pepper (more if you prefer)
- Red pepper flakes if desired
Fry sausage on medium ,crumbling while stirring. Using slotted spoon, remove sausage and set aside. Leave 1/2 cup of drippings in pan. Add the flour in small increments. Cook and stir over medium 8 to 10 minutes. Mixture should start to turn golden brown. Add salt and pepper.
Slowly add milk, stirring and whisking constantly. Cook gravy until it boils and thickens.
Add sausage crumbles into gravy and simmer 2-3 minutes. Serve over warm biscuits.
Tip: I frequently add a dash of garlic and occasionally minced onion to this gravy. They blend well and offer a different taste experience. Sausage gravy is also delicious served over home fries, hash browns or grits. Enjoy!