What seems like a just a short time ago, when we had all of our children at home, we had a whopping 7 people living under one roof. When you have that many people at the kitchen table, it’s not always easy to have something everyone can agree on. BUT, this is a dish that always made my little ones happy. Biscuits are a crowd pleaser for breakfast and they’re even better with a hearty gravy slathered all over them.
Jump to RecipeWe’d have the usual spread of bacon, sausage, grits, eggs, etc etc. Normally you’d have some plates with meat and eggs, or eggs and grits, or a little of everything. But when there’s gravy on the stove, it was always biscuits and gravy one EVERY plate!
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Is it just me, or do you find that some of the tastiest dishes are the simplest recipes? This literally consist of a handful of ingredients, takes 5 minutes to put together, then it cooks itself with only a little babysitting necessary. NICE!!!
So let’s start with the obvious, get the sausage crumbled real well and brown in a heavy duty skillet or dutch oven. Then remove the sausage from the skillet and leave the rendered fat. To this you’re going to add the butter to make your roux.
The next step is honestly what gives this gravy the “I’ve been cooking all day on this gravy” taste. You want the roux to get to a slightly lighter than peanut butter color. This step is probably the most crucial so watch it closely. After the roux is the color you like, slowly add in the milk. Any time that you add a cold liquid to a hot roux, it could steam up and splatter a bit so it’s a good idea to be cautious.
Just a little note about a roux. In this dish, the purpose of this process is to cook the flour but not brown to the point of creating that nutty and savory flavor that you get from darker roux’s. When you first add the flour, you’ll notice that there are tons of big bubbles. As the starch cooks out, the bubbles will be become less as well as smaller.
After the roux is ready, all that’s left to do is add the meat and the rest of your ingredients (milk, salt, pepper, and sage) and let that thing simmer! All gravies will thicken after cooked for a while, but a milk based gravy will thicken quicker. You’ll want to keep an eye on it and add milk a little at time if it starts to get too thick before it’s ready.
The last thing to do is pour that goodness on top of some delicious biscuits or toast if you like.
Breakfast Sausage Gravy
Ingredients
- 16 oz breakfast sausage crumbled
- 2 cups milk
- ½ tsp sage dried
- 2 Tbsp butter
- ¼ tsp salt
- ½ tsp black pepper
Instructions
- In a heavy duty skillet or pot, brown crumbled breakfast sausage then remove and leave drippings in pot.
- Add 2 tbsp butter and melt, then whisk in 3 tbsp flour to make your roux. Add more if needed depending on the amount of grease that rendered from the sausage.
- Whisk on medium heat until the roux has reached slightly lighter than the color of peanut butter.
- Return the meat to the skillet then slowly add in milk, stir and bring to simmer.
- Add the sage, salt and black pepper and continue to simmer for about 20 minutes.
- More milk may be needed if gravy gets too thick. Add small amounts at a time to reach desired consistency.
This is go great Sally!!!! I know where to get all my recipes now. 🤗🤗🤗
Thanks Sis-in-law 😘
Thanks for the support!! I’m looking forward to sharing many more! Love ya 😍