{The dinner of champions! Er... I mean breakfast! Either way--delicious!}
{I used homemade sausage for this particular recipe, but if I get it from the store, we like a hot sausage. Just use whatever you prefer}
{Yes sausage is fatty. Without that fat, you won't make a good gravy! You should end up with 3 tablespoons approximately}
{Add butter and flour to make a roux}
{The flour should soak up ALL the fat--if it doesn't add more flour until it does}
{Add milk and heat until thickened}
{Serve with homemade biscuits!}
Sausage Gravy
Makes 4-6 servings
1 pound pork sausage (should yield about 3 tablespoons fat)
2 tablespoons butter
2/3 cup all-purpose flour
3 cups milk
1 teaspoon chicken seasoning
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
- Brown sausage in a pan until cooked through.
- Add butter and stir until melted.
- Add flour and stir to combine. All the fat should be absorbed by the flour; if it's not add more flour until it is.
- Cook floury meat mixture for 1 minute.
- Add milk and stir to combine.
- Heat sauce until thickened. Sauce will get thicker the longer you cook it. If it gets too thick, add some milk to thin it out.
- Add spices along with salt until it tastes delicious!
- Serve over homemade biscuits.
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