Every cook needs a good recipe for Homemade Sausage Gravy and this is the one! With just a few ingredients and a little time, you can have the most flavorful and creamy gravy for your biscuits!
PERFECT FOR BISCUITS AND GRAVY
This recipe for homemade sausage gravy is one that I’ve worked on and perfected over the years and that I think is now absolutely perfect! You can use it for various different recipes such as a breakfast recipe like biscuits and gravy. Whatever you like to serve your Homemade Sausage Gravy recipe on or with, this is the one that you need! I promise everyone will be begging for more!
TIPS AND TRICKS TO MAKE HOMEMADE SAUSAGE GRAVY:
I like to use spicy pork sausage, and trust me, I don’t handle spice well at all so it’s not what I would consider spicy at all. I’ve made it with sage sausage and just regular mild sausage. I find the spicy pork sausage gives it just a little bit of kick to really add flavor but not enough that you need to drink a glass of milk to cool the flames.
I know some of you love it's really spicy. If you do, definitely add the red pepper flakes (but they are optional.)
If you want a quick butter recipe you can try my recipe for BUTTER SWIM YEAST ROLLS.
Whole milk is the best for this gravy recipe as it makes it nice and thick but you can use any milk that you have. But if you are going to go through the trouble of making the best gravy ever, you really need to go with the full fat milk for the best flavor.
I cannot tell you about any milk, flour or meat substitutions for this recipe. I only make it this way and any substitutions will alter the taste and texture of this gravy.
Make sure that the flour is soaked up by the fat from the sausage as much as possible before adding milk. Do not add all the milk at once. Slowly stir it in. This helps prevent any lumps from forming so you will have a smooth gravy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
ground spicy pork sausage
butter
all-purpose flour
whole milk
salt & pepper
red pepper flakes, optional
biscuits for serving, optional
HOW TO MAKE HOMEMADE SAUSAGE GRAVY:
In a large skillet with deep sides, over medium-high heat, add the sausage. Brown and crumble the sausage, stirring occasionally until cooked through and there is no pink left, about 5 minutes. You will not drain the excess grease.
Turn the heat to medium-low. Add the butter to the pan, stir it in to melt.
Add the flour and stir it in so it gets absorbed in the fat and covers the sausage. Cook for 30 seconds, stirring constantly.
Very slowly stream in the milk while stirring constantly. If you pour the milk in too fast it may form lumps. Continue to cook, stirring occasionally until it comes to a simmer and thickens, 3-5 minutes.
Make sure to scrape the bottom and corners of the pan where the flour mixture may get stuck.
Season with the black pepper and pepper flakes, if using, stir it in. Taste and adjust seasoning if necessary. I usually find I need to add a bit more salt.
Serve over your favorite biscuits.
HOW TO STORE:
This Homemade Sausage Gravy recipe can be stored in an airtight container in the refrigerator where it should keep for up to 5 days.
This can also be frozen. Place in a freezer container or a freezer bag after it has cooled and it will keep for up to 3 months.
To reheat from frozen, place in the refrigerator overnight then reheat slowly in a pan or on the stove.
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