I dislike gravy mixes, so when I married a man who loves gravy, I decided it was time to learn to make it from scratch! Here’s our favorite sausage gravy recipe.
- 1 lb pork sausage
- 5 T flour
- 2 c. milk
- dash of pepper
Brown the sausage but do not drain it. My hubby likes to taste the sausage — just to make sure it’s good, of course.
Add the flour to the sausage skillet, stirring to thoroughly coat the sausage and soak up the fat in the pan. Depending on the fattiness of your sausage, 5 tablespoons of flour may not be enough so you may need to add more. You want your sausage to look a little fuzzy from the flour and have no extra fat running around loose in the pan. Cook this mixture over medium heat for 2-3 minutes to cook the flour taste out of the flour.
Add the milk all at once. If you added more flour, you will probably need more milk.
Stir the mixture thoroughly, and bring to a simmer. Your gravy will thicken more the longer it simmers, so if it gets too thick, just add a bit more milk. Add pepper to taste.
This gravy tastes great over biscuits…or hashbrowns…or mashed potatoes…or english muffins…or anything else starchy and generally not good for you!
Tagged: main dishes