Biscuits and gravy is one of my family’s favorite meals. We don’t have it too often (not the healthiest option) but when we do, whipping up a batch of my Sausage Gravy is simple and the meal is on the table in no time.

There are many ways to make gravy. From starting with a roux, to using a dry mix packet. I may get some flack for the way I make gravy but it’s simple and I have had nothing but rave reviews every singe time I’ve made it!

So this method must be okay too! 😉

Instead of starting with a roux base, I begin by heating up my milk. I almost always make a large batch and use a half gallon of milk. This recipe, however, can be easily adjusted to the quantity you need.

Measure out your milk and double that to figure out how many TABLESPOONS of flour you need. (1 cup of milk = 2 TABLESPOONS flour).

This always produces the perfect consistency gravy. Not too thick, not too thin. I usually season to taste and add as much sausage as I want (or have). This usually is about 1 lb per 4-5 cups of milk.

That’s all well and good but how do I get a nice clump-free gravy? As the milk is heating over medium heat (being sure to stir frequently) I measure my flour into a separate bowl. Once the milk is warm to the touch, I ladle out a couple of scoops into the flour. Whisk vigorously until the milk/flour mixture is perfectly smooth and a glue-like consistency. Pour mixture back into warm milk and whisk constantly. As the milk gets hotter, the mixture will thicken. Adding the flour when the milk is warm but not hot allows it to cook off any raw flour flavor by the time it thickens up properly.

It is very important that you keep whisking, paying close attention to the bottom of the pan/pot. Until the flour is fully incorporated, it likes to settle at the bottom and the milk can easily scald. Keeping the gravy moving is another key to smooth gravy.

Meanwhile, brown the sausage. I actually tend to get it started before I start the gravy, that way I don’t risk burning the gravy if I need to tend to the sausage.

After the gravy is thickened, add the cooked sausage- grease and all (I didn’t say this was a healthy recipe). The grease adds to the flavor ;). Season with salt and pepper to taste. We like a nice peppery gravy. Add a pinch of nutmeg as the finishing touch. Trust me, it’s subtle but the flavor is perfect.

Ladle over your freshly baked biscuits (recipe here) and enjoy!!

My husband also loves sausage gravy over his eggs in the morning. Yum!

Tell me, what is your family’s favorite breakfast meal?!

Thank you for stopping by the homestead!

Until next time,

Melissa 

Be sure to check out my YouTube channel!

Sausage Gravy

This simple sausage gravy is easy to whip up for a delicious, comforting breakfast (or to pour on anything you would like!). Easy to adjust recipe to your desired amount! See notes.

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Servings 1 gallon

Ingredients

  

• 8 cups whole milk
• 1 cup all-purpose flour (16 tablespoons)
• 1.5-2 pounds pork sausage
• 1 tsp salt
• 1-2 tsp pepper
• 1/4 tsp ground nutmeg

Instructions

 

• Brown sausage, set aside. (do not discard drippings)
• Pour milk into large pot, being heating over medium heat. Stir frequently.
• Measure flour into separate bowl. Once milk has warmed to the touch, ladle a couple of scoops into the flour and whisk to combine. Add more milk as necessary to get a smooth, glue-like, consistency. Pour flour mixture into remaining warmed milk.
• Continue heating milk, whisking constantly, until gravy has thickened. Add seasonings and sausage/drippings.

Notes

This recipe can easily be altered. You want a 2 to 1 ratio with your flour and milk.  2 TABLESPOONS of flour to every 1 CUP of milk.