For a richer flavor, use half-and-half or heavy cream instead of milk. If the gravy becomes too thick, add a splash more milk to thin it out. For a smoother gravy, use a whisk instead of a spoon to stir in the milk. Make sure to use good-quality sausage for the best flavor. Warming the milk before adding it to the roux helps to prevent lumps from forming and speeds up the thickening process.
Sausage Gravy III
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME30 mins
-
SERVING4 People
-
VIEWS1.2K
Elevate your breakfast with this luxuriously creamy sausage gravy, perfect for smothering warm, flaky biscuits. A truly comforting and satisfying morning indulgence.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate19 g
-
Cholesterol97 mg
-
Fiber0 g
-
Protein22 g
-
Saturated Fat20 g
-
Sodium919 mg
-
Sugar12 g
-
Fat56 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large, heavy-bottomed skillet over medium-high heat, crumble and brown the sausage, breaking it up with a spoon as it cooks. Cook until no longer pink, about 8-10 minutes.
02 Step
Recipe View Drain off any excess grease, leaving about 2 tablespoons in the skillet. Reduce heat to medium and add the butter. Once melted, stir in the flour, creating a roux. Cook, stirring constantly, for 2-3 minutes to cook out the raw flour taste. Be careful not to burn it.
03 Step
Recipe View Slowly whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. Continue stirring until the gravy is smooth and begins to thicken, about 5-7 minutes.
04 Step
Recipe View Reduce heat to low and simmer for another 5-10 minutes, stirring occasionally, until the gravy reaches your desired consistency. Season generously with salt and pepper to taste. For a touch of heat, add a pinch of red pepper flakes.
05 Step
Recipe View Serve immediately over hot, freshly baked biscuits. Garnish with chopped fresh parsley, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Rachelle Cummerata
Dec 30, 2024I added a pinch of nutmeg and it was delicious!
Emerald Corkery
Jun 3, 2024The key is to cook the roux long enough to get rid of the floury taste.
Wilfred Huel
Mar 4, 2024This gravy is amazing! It's so easy to make and tastes just like my grandma's.
Agustina Pagac
Nov 8, 2023I've made this recipe several times and it's always a hit!
Brice Stracke
Sep 26, 2023Warming the milk really does make a difference! No lumps at all.
Monserrat Haley
Jun 16, 2023I used spicy sausage and it gave the gravy a nice kick.
Cary Abbott
May 24, 2023Simple, straightforward, and absolutely delicious!
Bart Raynor
May 11, 2023My family devoured this! Definitely a keeper recipe.