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Sausage Gravy over Biscuits



Recipe Info


Difficulty: Easy
Mess Level: Moderate
Yield: 4 Servings
Prep Time: 5 min
Cook Time: 10 min

Ingredients


  • 1 LB your favorite Sausage (I like Jimmy Dean Hot)
  • 2 Tablespoons Flour
  • 2 Tablespoons Butter
  • 2 Cups Milk (preferably whole)
  • Salt and Pepper to taste
  • 2 Tablespoons fresh/dried herbs such as Rosemary or Sage chopped very fine (optional)
  • 8 Biscuits

Directions


  1. Bake a can of your favorite biscuits according to the package directions or if you’re feeling adventurous, click here to find my Biscuits with Greek Yogurt recipe.
  2. Gravy’s go very fast so get your ingredients measured before you start cooking to avoid a burnt and untasty gravy.
  3. Place your pan on a burner over medium heat and add the sausage, breaking it up into pieces. Cook until the sausage is browned and no longer pink. Add the butter. When the butter is melted and sizzling scatter your flour around the pan and immediately start whisking, you are making a roux.
  4. Continue stirring until the mixture becomes thick. At this point, you can move to the next step or continue to cook the roux until it becomes slightly browned. Browning the roux will give the gravy a lovely, nutty flavor but it will be delicious either way. (Traditionally a gravy is made with a “white roux” for prettier coloring).
  5. The key here is to avoid your roux scalding to the bottom of the pan, so whisk continuously. If the roux does scald to the pan, the gravy won’t thicken (See bottom of the recipe for instruction on how to fix this if it happens).
  6. When your roux is thick and or browned, pour in ⅓ of your milk mixture and whisk until the milk is incorporated and the mixture gets thick again taking care not to let the roux burn to the bottom of the pan.
  7. Then repeat the process twice more, waiting for it to get thick each time. If you add your milk all at once there’s a chance the sauce will break, so slow and steady wins the gravy race. (If it’s taking forever to get thick, turn your heat up, the mixture must be almost boiling for the roux to thicken).
  8. When the gravy has thickened enough to coat the back of a spoon, take it off the heat and stir in the salt, pepper & herbs. Taste and add more seasoning as needed. Serve immediately or hold warm on the stove... If you are holding it warm you might need to thin it out with a couple tablespoons of warm water when you’re ready to serve it. Enjoy!

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@CleaverCooking
@CleaverCooking

Make It...


  1. Meal Prep: Follow these steps if you want to prep ahead of time:

    1. Complete steps 2-8 of this recipe.
    2. Cool the gravy completely and then store it in a sealed container in the fridge.
    3. When ready to eat, reheat the gravy on the stove or in the microwave, stirring frequently.
    4. Bake your biscuits while the gravy heats.

Savannah Says...


  1. What is a Roux?

    1. Roux:
      Equal parts fat and flour. (Used to thicken sauces and soups)
  2. What does it mean when your sauce Breaks?

    1. Break:
      When your sauce goes from velvety and smooth to separated with little bits of fat floating in it. (This happens when the fat is added too quickly to the emulsifying agent, in this case, the milk to the roux, and they don’t have time to bind properly)

Ramblings of a Line Cook

As I sat listening to the rain spattering against the screens of my spacious, little, rental apartment, I declared aloud to the room “This gravy is so good, I want to marry myself.” Lewis the resident Coon Hound and the apartments only other occupant, looked as though he would also marry me on the spot, if I would only offer him a bite.

It was May 7th, 2015. I had made sausage gravy and buttery drop biscuits and to wash it all down, a cold bottle of beer accompanied. I really felt as if my life couldn’t be more complete when I took that first, buttery bite. I had recently broken the lease on a shoddy apartment that was leaking carbon monoxide and after living with my lovely, vegetarian sister for a few months, landed a gorgeous, second level in an old, Victorian house that was going for $550/month as it was in one of the shadier areas outside the City.

I was back in the game and sausage gravy was my aim. I had never made a gravy before and for some reason, I had the preconceived notion it would be difficult. Boy was I wrong. Perhaps I should have named this “Simple Sausage Gravy”, has a nice ring to it don’t you think? But I love you all and gravy too much to limit it to sausage. It can be made from so many different things, turkey drippings, chicken drippings, hell just about any kind of drippings! But don’t take my word for it, make it! Make it and savor it with biscuits and a cold beer, and let’s thank our lucky stars we’ve avoided Carbon Monoxide long enough to revel in the goodness of gravy. Enjoy!

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