Sausage gravy makes every breakfast better. My husband and I love biscuits and gravy. You all know I’m a total food snob. Him? Not quite as much (but I’m grooming him daily). The one thing he is a total food snob about is sausage gravy. When we go out to breakfast, he’ll order a sample of the country gravy before committing to actually ordering biscuits and gravy. I’m sure you all have experienced country sausage gravy that sucks. Its either too thick or too thin or too starchy or the sausage is nasty. The best part? Homemade sausage gravy is easy to make!
Ingredients
- 1 pound sage pork breakfast sausage (I highly recommend you make your own)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
Instructions
- In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
- Sprinkle sausage with flour, stir, and allow to cook for several minutes.
- Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
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