I almost wish I had never attempted to make sausage gravy. Now that I know how easy it is to make I will want it all the time… goodbye, swimsuit season. I’ll be eating my sausage gravy!
As for the biscuits… I didn’t even attempt those this time. Someday I’ll venture out to the land of homemade biscuits, but for now, biscuits in a can will have to do!
- 1 lb sausage (I like Jimmy Dean country sausage but any kind will do!)
- 1/4 cup all purpose flour
- 2 cups milk
- 1/8 tsp salt
- 1/8 tsp black pepper
- Brown the sausage in a large skillet over medium-high until thoroughly cooked (approximately 10-12 minutes). Remove sausage from pan and reserve sausage drippings (approximately 4 Tbsp).
- Add flour to skillet. If less than 4 Tbsp of drippings were reserved from browning the sausage, adjust the amount of flour accordingly. Continually stir the drippings and flour about 2 minutes.
- Add milk to the flour and drippings mixture. Adjust the amount of milk according to the amount of flour added. Allow to cook and bubble while stirring for approximately 5 minutes. If the gravy becomes too thick, add more milk. The consistency should be fairly thin as the addition of the sausage will thicken the gravy significantly.
- Add sausage to the gravy and stir to heat thoroughly. Add more milk if the mixture becomes too thick or cook additionally if the mixture is too thin.
- Serve over biscuits.