Sausage Gravy
Sausage gravy isn’t an every day (or even every month) occurrence in our house, but every so often you just have a craving that needs to be satisfied without heading out the the nearest Cracker Barrel! The first time I made sausage gravy, I felt like I had to be doing it wrong. It was too easy! Come to find out, it’s just that easy. Some sausage, a bit of flour, some milk, and a bit of salt and pepper and you have the perfect topping for scrambled eggs and biscuits. Maybe save them for a Saturday morning so you can take a lie down afterwards.
Ingredients:
1/2 pound ground pork breakfast sausage
2 cups milk
2 tablespoons flour (we use cassava or einkorn, but use any kind you’d like!)
2 tablespoons butter
salt and pepper to taste
Directions:
In a wide pan over medium heat, brown the sausage and use a wooden spoon to break it into little pieces. You’ll want some nice color on it before moving on to the next step. Tip the browned sausage out onto a plate or bowl and add the butter into the pan. Let it melt slightly and add the flour. Whisk the flour and butter together. Try to scrape up the stuck bits from the bottom of the pan, those are FLAVOR bombs. Keep stirring over medium heat until the flour and butter is golden brown in color and smells a bit toasty. You just made a roux! Now, add the milk with a bit of salt and pepper and continue whisking. Lower the heat to medium low and keep whisking. It will seem thin, but keep stirring and watch as it magically thickens. When it is a thin gravy consistency (coats a spoon, but pours off smoothly) add the sausage back in. Taste a bit to see if it needs more seasoning. Keep it on a low heat until you are ready to serve, you can add another splash of milk if it thickens too much!
