An Easy Sausage Gravy Recipe

An Easy Sausage Gravy Recipe

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Gravy is a popular dish that is derived from the leftover greases of certain breakfast meats. There are numerous variations of the sauce but thicker types are often a well known and beloved breakfast item int Great Britain and the United States, where consulting a sausage gravy recipe to cook the meal and then consuming it with or over warm biscuits is a well known tradition.

To make a thick and tasty batch of sausage gravy, one must first gather up the necessary ingredients. These include all purpose flour, salt, black pepper, whole milk, and ground sausage. The sausage can be either pork or turkey and any flavor of your choosing and the dish should ideally be prepared in a medium sized skillet or deep sided pan. As it was mentioned before, thickened gravy is most popularly consumed with buttermilk biscuits, which can be either homemade or canned.

Begin by slicing up the ground breakfast sausage into roughly one inch portions and then arrange them in the heated greased skillet or pan. Follow the package directions of the sausage when cooking them, flipping them until their middles are no longer red. Once their thoroughly cooked, remove the sausage patties to a plate or paper towel so that they can dry out.

Next you will need to dispose of some of the sausage's leftover grease, depending on how much gravy you wish to make. A large batch will likely require all of the grease while smaller ones will need slightly less. Be sure to dispose of any unneeded grease properly as the substance can damage or clog up a regular sink.

In the exact same pan, toss in about three tablespoons of the all-purpose white flour, mix it quickly in the residual grease, and allow it to sit on low heat for a couple of minutes.

Continue mixing the greasy mixture with a whisk until it is thoroughly blended. Add small amounts of flour if it seems to watery and more grease if it's too thick. Once the mixture is the right consistency, continue to regularly whisk it over the stove until it begins to brown. After about two to three minutes, the substance should be a nice light brown or tan color, depending on how much sausage grease was used.

Keep stirring the mixture as you add in the vitamin D milk. Begin with a cup at first and then you can add more until the skillet's contents reaches is creamy and lacking any noticeable lumps. Toss in a few teaspoons of salt and black pepper and then whisk the substance again for a couple of more minutes. Turn the stove on low and slice up the patties in to small pieces while the gravy warms. Throw in the bits of patties and stir them in thoroughly.

Taste the mixture and add in more salt, black pepper, or sausages until it tastes right. Then, transfer the mixture into a big dish so it can be served for breakfast.

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