Sausage Gravy
Delicious Southern Sausage Gravy perfect for buttermilk biscuits or toast.
Ingredients
- 8 ounces breakfast sausage ground
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- To Taste salt
- To Taste pepper freshly ground
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a medium pot over medium low heat add the olive oil and sausage.
- Begin crumbling the sausage as it cooks. The sausage should be in small crumbles.
- Once the sausage is browned, add in the butter. Stir until melted. Next, add in half of the flour and whisk. Add more flour if you need it to make the roux. You may need more or less flour, depending on the amount of fat that comes off of your sausage.
- Allow the roux to cook for one minute then slowly add in the milk. Whisking to ensure there are no clumps.
- Turn the heat down if it is boiling. The gravy should just simmer.
- Whisk until the gravy has thickened. Season with salt and lots of black pepper. Enjoy!
Notes
Yields approximately 3 ½ cups of gravy.
Tips for Making Gravy
- Brown the sausage first - This step builds rich flavor in your gravy.
- Make a proper roux - A roux is equal parts flour and fat used to thicken gravies and sauces. Add flour a little at a time to the fat in the pan after cooking the meat until you reach a paste-like consistency.
- Check the texture - The roux should be stirrable, not runny or overly thick.
- Cook the roux - Let it cook for 1 minute before slowly adding the liquid. This helps remove the raw flour taste.
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