Sausage Gravy

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I feel like there are sausage people and non sausage people. I’m a sausage person. I love it. Whether in the form of breakfast, italian, conecuh, andouille, BBQ, or any others. I love sausage.

I also find myself partial to savory breakfast foods over sweet. So when I finally plucked up the courage to try to make my own sausage gravy, it became a quick favorite in my household.

Listen…. I don’t have a biscuit recipe to share with you though. I consider myself to be a mediocre-good cook. Most things I make are solid. Lots are incredibly delicious. But every time I go to make biscuits… I don’t know! I can’t figure them out. Mark my words, one day, I’m going to master those suckers. But until then, canned, frozen, or bisquick biscuits will do.

Typically when making sausage gravy, you may decide to make a roux. A roux is just butter and flour melted and mixed together. It’s used in sauces and it acts as a thickening agent. However. Since you’re going to be using sausage, it already has a fat content that’s full of flavor. So you could make a roux, and drain the fat off your sausage, but I’ve found an easier way.

You’ll start by browning your sausage and crumbling it to your liking. I like a few bigger chunks but I crumble most of it down.

Once your sausage is cooked, you’re just going to sprinkle your flour over your sausage and stir it around to make sure all the flour is soaked in.

Then you’re literally just going to pour in your milk, a bunch of freshly ground pepper, and a bit of salt.

Now you’re going to stir for forever. Seriously, probably like five-ten minutes. It takes a while, but you don’t want to cook it too fast and burn it So let it cook over medium-low heat until it reaches your desired consistency. The longer you cook it, the more the liquid will evaporate out and leave a thicker gravy.

And that’s it! Pour a scoop of this sausage gravy over your favorite biscuits and savor the comforting goodness that hot breakfast food brings. I’m partial to a lot of pepper, in pretty much every dish. So season to your preference, and enjoy!