What to know how to make sausage gravy? Every year on Christmas morning, my family crowds into the kitchen to chatter, mimosas in hand, while dad gets to work making sausage gravy. The biscuits come from a pre-packed roll mom picks up at the grocery store, but there’s no cutting corners when it comes to the gravy goodness that gets spooned on top. Whether you make sausage gravy for special occasions or for weekly Sunday breakfast, every carnivore should have this delicious recipe in their repertoire. It works over biscuits or over rice, and you can even kick Thanksgiving up a notch by pouring it over turkey. In short, it works. Make this recipe for sausage gravy, and see for yourself.
To make sausage gravy, you’ll need:
- A 12-ounce tube of pork sausage (original, hot, or maple is fine)
- 2 tablespoons all-purpose flour
- 2 cups milk
- Freshly ground black pepper, to taste
- A large skillet
- A wooden spoon
- A slotted spoon
- A bowl
- A whisk
- The first step to making sausage gravy is to cook the sausage. Place a large skillet on the stove and turn the heat to medium-high heat. When the pan is hot, add the sausage. Use a wooden spoon to break the roll up into small pieces and cook it until the sausage is well-browned (but not burned). The USDA recommends cooking ground pork until it reaches a temperature of 160ºF. If you don’t have a thermometer, just be sure your sausage is cooked through, which should take about 7 minutes. Transfer the sausage into a bowl using a slotted spoon.
- Your skillet should still contain the rendered fat from the sausage, which will make your sausage gravy flavorful and rich. Slowly add the flour to the fat, and use a whisk to combine the two. Cook this mixture for about 1 minute, which will help to take the raw flavor out of the flour.
- To make your sausage gravy smooth, whisk vigorously as you add the milk to the skillet. If you see any lumps, break them up with your whisk. When the liquid looks fairly smooth without any clumps of flour, stop whisking and let it come to a boil. Lower the heat and allow the mixture to simmer 2 minutes. Your sausage gravy should be starting to thicken.
- Transfer the sausage back to the skillet using the slotted spoon. Stir the mixture, and then season the sausage gravy with pepper. To make your sausage gravy spicy, feel free to add a dash of cayenne. You can also add a drop or two of liquid smoke to make your sausage gravy taste smoky – and to give it a rich, brown color. Continue simmering until the gravy until is thick enough for your liking. Serve it immediately – and enjoy!
- Once you make sausage gravy, you can reheat it easily in the microwave or on the stove. Store it in the refrigerator in an air-tight container for up to a week.
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