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This southern classic breakfast gravy is amazing served on your favorite homemade biscuits! Great for breakfast, brunch or dinner!
Start your gravy by heating a large skillet on medium-high heat. Cook the sausage first, breaking it up into pieces until brown. Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan. Add the flour to the pan and whisk to create a roux. (Note: if your sausage does not leave enough grease, add in a small amount of olive oil.) Once your roux thickens, turn the heat down to medium-low and add the cream and milk. Whisk to combine, and then cook until thickened, stirring occasionally. Once thick, add in spices and the reserved sausage crumbles. Taste, and add in more spices as desired. Serve warm over biscuits.
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hulatutu on 8.17.2017
I brown my sausage, drain the fat and then sprinkle Wondra flour on top, then add my milk. I use Fat Free Half and Half and 2% milk. Wondra Flour is the best for thickening.
thefarmerwife on 6.4.2011
Lisa, that is a great idea! Never even thought to do it that way, just did it the way I remember it being made down south! I will try that next time. Thanks a ton!
LisaN on 5.22.2011
I make basically the same recipe except once I cook the sausage I just add the flour to it and cook for several minutes to cook out the raw flour taste. Then I season and add the liquid. Much easier than taking the meat out of the pan an making a traditional roux.