SAUSAGE GRAVY RECIPE
This chilly Fall morning I’m sharing a savory Sausage Gravy recipe! You need simply four elements and 15 mins to have this traditional breakfast staple on your table. just make sure to have a number of my selfmade biscuits available; nothing beats a warm plate of biscuits and gravy!
I recognize sausage gravy isn’t technically a seasonal food and you may simply as well eat it in the summertime, but whilst the cold weather rolls in I need my breakfast to be warm and hearty.
Oh, and that i additionally want it to be smooth to make, require easy substances and essentially no approach and i need it on my table in less than 10 mins. nowadays’s sausage gravy recipe ticks all of these bins.
The flour that this recipe requires will help to thicken your gravy. whilst you first upload your milk, you’ll notice that it appears quite runny before everything however as you still cook off the liquid and stir your elements, your gravy will thicken.
Ingredients
- 1 lb pork breakfast sausage I recommend using sage flavored (455g)
- 1/4 cup all-purpose (plain) flour (31g)
- 2 1/2 cups whole milk (590ml)
- 1/8 teaspoon crushed red pepper optional
- salt and freshly cracked black pepper to taste
Instructions
- Place sausage in a skillet over medium/high heat.
- Use a spatula to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet.
- Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
- Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
- Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
- Add salt and pepper to taste and serve warm over homemade biscuits!
