Have you ever made sausage gravy from scratch for breakfast? You can do it with these simple instructions.
We have sausage gravy often and I am proud to say that my oldest son Casey, age 18, is now my sausage gravy maker. He loves sausage gravy, so I taught him how to make it. Sausage Gravy is a southern comfort breakfast. 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. Casey enjoys being in the kitchen with me. I think it is more to do with eating sausage and bacon, but at least he is in the kitchen with me.I know people who eat it over eggs, hash browns and more. My family loves it in a
When making gravy you need to have equal parts of fat to flour. 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 if you have more than 1/4 cup full. 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 a pan and follow the following steps.
- 1 pound of ground sausage
- ¼ cup all purpose flour
- 4 cups milk
- salt or seasoned salt and pepper as needed
- Brown 1 pound pack of sausage and leave it in the skillet. Do not drain the grease.
- Add ¼ 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.