Ingredients
- 1 pound bulk breakfast sausage
- 1/4 cup flour
- 2 cups milk
- Salt and pepper to taste
Directions
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.
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By FStegall
on October 27, 2010
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To bjsdeepblue: you have to make sure to scrape the bottom of the pan as you are stirring your gravy, before it starts to thicken up. I've found I get best results by using a whisk at first, just to break up the lumps of roux, then switch to a wooden spoon, stir constantly, and keep scraping the pan bottom - that's where the gravy will start to thicken first.
By bjsdeepblue_126...
Havelock, NC
on August 26, 2010
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I make great tasting gravy with this recipe, but I substitute a cup of coffee for a portion of the milk. Tastes wonderful, and gives the gravy a slightly darker color. BUT, I always seem to have a film or layer (probably flour? which sticks like hardened glue to the bottom of the skillet. I would love to hear suggestions on what my mistake is?
By chatnoir67
Portland, OR
on March 27, 2009
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This gravy is a staple in my home. I grew up in the south and live in the Northwest now, and there isn't anywhere in town that has decent biscuits and gravy. For a bolder flavor, I add a couple dashes of hot sauce and Worcestershire, and a drizzle of maple syrup at the end. Also, I always buy country sausage. I've tried it using high-quality, specialty store sausage, but it never renders enough fat, and that's where the flavor is!
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