Sausage Gravy


I love breakfast food, normally not at breakfast time, so every now and then my family and I make a ridiculous amount of breakfast food together for dinner. Normally these meals involve bacon, waffles, eggs, and of course biscuits and gravy. Biscuits and gravy are one of those foods for me that I can eat any time of the year and time of the day, I love it! There is however such thing as bad gravy, I am here to help with that, don’t be intimidated it is pretty easy and you just need to trust your taste. This is how I make mine, there isn’t going to be a whole lot of measurements because you really do have to taste and adjust as you go, the brand of sausage you use will make a difference and the amount you make will change your seasonings, so just trust me and don’t be scared.


Whole milk

Sage breakfast sausage (about half of the tube)

Half a stick of butter

2 tablespoons Worcestershire sauce


garlic powder

onion powder

black pepper


Get a large deep pan and cook half a tube of sausage, if you like a lot of sausage use more, that is just the amount I feel makes a good gravy to sausage ratio. As it cooks chop it up into small pieces and sprinkle some black pepper onto and when it is cooked all the way add your butter to the pan stir it around until it melts, once it does you are going to slowly add in flour, you are going to put in about a ½ cup altogether. Stir this constantly so it doesn’t burn but you are wanting to brown the butter and flour slurry a little. After about a minute start pouring in milk, I add until my pan is about halfway full. Sprinkle in the rest of your seasonings (and also a little more pepper) and your Worcestershire, then stir on a simmer. You are going to want to stir pretty frequently so it doesn’t burn or stick to the bottom. You are going to cook it for about 15 minutes, and you are going to want to be tasting and adjusting the spices, it takes a decent amount of salt and pepper but don’t go crazy be sure to taste.  cook until it is nice and thick, the flour is what does this, you want it to be thick enough to stay on your biscuits, no one wants thin gravy!

That’s pretty much it! It takes a lot of tasting and watching but it is totally worth it and you will be able to master it in no time!



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