Sausage Gravy is another southern comfort favorite for breakfast. Serve the gravy over these homemade biscuits. Click to see the recipe on a previous post. I know people who eat it over eggs, hash browns and more. My family loves it in a breakfast burrito with scrambled eggs, bacon, and tator tops. I know it is not good for you, but we eat a healthy breakfast during the week. We like to splurge a little on our weekend breakfast. I enjoy cooking breakfast with my family on the weekends. I also enjoy eating breakfast around the table together. I believe the secret to building stronger families that stick together, communicate more, and love each other is to cook together, eating around the table together, play together, vacation together, and share God’s love. I encourage you to cook your weekend breakfast with your family, especially your teenager boys and girls. They will be gone before you know it. My teenage sons love to prepare breakfast. I think it is more to do with eating sausage and bacon, but at least they are in the kitchen with me.
When making gravy you need to have equal parts of fat to flour. I am going to post lots of information and recipes about gravy in the near future. When making sausage gravy, brown the sausage and remove it from the pan. Measure 1/4 cup of sausage grease (fat) and discard the remaining fat. Heat the fat and sprinkle 1/4 cup of flour over the fat. Use a whisk and combine the fat and flour and cook for 2 to 4 minutes. Slowly whisk in the milk. Return the sausage back to the pan. By measuring the fat and flour, you will be successful when making gravy.
I make sausage gravy often so I know that the sausage that I use leaves about 1/4 cup of fat. Once you know that you can leave the sausage in the pan and follow the following steps.
- 1 pound of ground sausage
- 1/4 cup all purpose flour
- 4 cups milk
- salt and pepper as needed
- Brown 1 pound pack of sausage and leave it in the skillet. Do not drain the grease.
- Add 1/4 cup flour and mix in with the sausage until well coated.
- Slowly add 4 cups of milk and whisk constantly.
- If the gravy sits and becomes to thick add a couple TB's of milk.
- Salt and pepper as needed be careful not to over salt. Some sausage has a lot of salt already added.
I love this little gadget. It is called the CHOPSTIR. It chops sausage and ground beef very small with little effort. I highly recommend it.
May your unfailing love be my comfort, according to your promise to your servant. (NIV)
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