I don’t know about where you are, but winter is coming on here. There is a bitter cold sneaking in and that always makes me want comfort food. Every family has their favorites. Their stand-by’s. The go-to foods that everyone will eat with no complaints and most likely want seconds. My family is no different. One of those foods on the list-and probably at the top of it-is biscuits and homemade sausage gravy. I love biscuits and gravy! More often than not, I go with canned, store-bought, pop ’em in the oven biscuits, because, well, homemade biscuits take time. I don’t always have time. But, I can whip up some homemade sausage gravy in about the time it takes to pre-heat the oven and bake the biscuits.
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Now, I know there are probably about as many gravy recipes out there, as there are blogs (and grandma’s to pass down recipes!). And that’s okay. There is no such thing as too much gravy. Or too much coffee. Or too much cake. Getting off track. Plus, I just love this gravy. It was one of the very first things I learned to cook, that didn’t come from a box, after my husband and I got married. That’s probably part of why I love it so much.
The ingredients:
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- salt & pepper
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- about 4-5 heaping tablespoons of flour
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- 1 lb. pork sausage (I like Jimmy Dean Maple)
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- about 2 cups of whole milk
- biscuits (however you prefer)
First up is preheating the oven, then I start browning the sausage in a deep enough skillet for how much gravy I want to make. I like cast-iron, but everyone has their own favorite cookware. Once is starts cooking, I add a few shakes of salt and pepper. There’s plenty of salt in the sausage, so I don’t do too much, maybe 3-4 shakes. Same goes for pepper, for now. I add more later on in the cooking process.
Once the sausage is all browned and completely cooked through, I add the first 3 heaping tablespoons of flour and start to stir it in. The flour should start to cook into the meat absorbing the grease/fat in the pan. I add another heaping tablespoon to absorb any excess grease. Sometimes that takes two heaping tablespoons.
Next up is the milk. I really just eye it and pour milk until it just covers all the sausage. My best guess is about 2 cups.
Then more pepper. At this point, I get pretty generous with the pepper, but that’s how we like it around here. If you’re not sure how much you like, go light. You can always add more pepper later, but it’s pretty hard to take it back out. And now, just continue cooking it until it starts to gently boil, stirring frequently so it doesn’t stick to the bottom of the pan too much. Once it starts to boil, I like to turn down the heat to med-low (or about 4 on my weird stove with numbers) and let it simmer until it starts to thicken up a little. Then just kick off the heat when it’s about the thickness you like. It will also continue to thicken as it cools. Pour some scoops right over biscuits hot from the oven and enjoy. Nothing says comfort food quite like biscuits and homemade sausage gravy!
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