When I was a little girl, my mother would always make the best sausage gravy, and we’d have it on crackers for breakfast, or sometimes she’d smother some potatoes in it.
Well, just thinking about it makes my mouth water.
This Sausage Gravy is a really easy and delicious recipe for sausage gravy on crackers that will have your family begging you to make it over and over again. It makes a delicious breakfast that’s perfect any time of year or any day of the week.
Serve with a side dish of eggs or even a salad to complement a full lunch!
Ingredients:
- 1 pound breakfast sausage, hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk, to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper, to taste
- 12 baked biscuits, to serve warm
(This recipe can easily be doubled to serve 24.)
How to make:
Step 1: Cut small sausages with your finger and add them in a single layer to a large, heavy skillet. Fry the sausage over medium heat until the pink color disappears.
Step 2: Reduce the heat to medium-low. Sprinkle with half of the flour and stir until the sausage soaks everything up, then add more little by little. Stir and cook for another minute or so, then pour in the milk, stirring constantly.
Step 3: Cook the broth, stirring frequently, until it thickens (this may take 10 to 12 minutes). Sprinkle with seasoned salt and pepper and continue cooking until thick and luscious. If it gets too thick too soon, just drizzle in another 1/2 cup of milk, or more if needed. Taste and adjust seasoning.
Step 4: Spoon the sausage gravy over the warm crackers and serve immediately. Enjoy your freshly made Sausage Gravy!
Tips:
Use High-Quality Sausage: Choose a good-quality breakfast sausage, as it forms the base of the gravy’s flavor. You can use regular, sage, or hot sausage based on your preference.
Cook the Sausage Properly: Cook the sausage until it’s well-browned, breaking it into crumbles as it cooks. This adds texture and flavor to the gravy.
Don’t Drain All the Fat: While it’s essential to drain excess grease from the sausage, leaving a small amount can help enhance the flavor and richness of the gravy.
Use All-Purpose Flour: For thickening the gravy, use all-purpose flour. This creates a smooth and consistent texture.
Gradually Add Milk: Slowly pour in the milk while constantly stirring to avoid lumps. Gradually adding the liquid helps create a creamy and lump-free gravy.
FAQs:
1. What’s the best type of sausage for sausage gravy?
Breakfast sausage is the most commonly used type for sausage gravy. You can choose regular, sage, or hot sausage based on your flavor preferences.
2. Can I make sausage gravy in advance?
Yes, you can prepare sausage gravy in advance and reheat it when needed. It’s a great option for meal planning or large gatherings.
3. What can I use sausage gravy for?
Sausage gravy is typically served over biscuits, but it can also be used as a topping for mashed potatoes, fried chicken, or even as a dip for fried foods.
4. How do I avoid lumps in the gravy?
Gradually add the milk while stirring constantly, and make sure to thoroughly whisk the flour and sausage to create a smooth base before adding the milk.
5. Can I use a dairy-free milk alternative for sausage gravy?
Yes, you can use dairy-free milk alternatives like almond milk, soy milk, or oat milk to make a dairy-free version of sausage gravy.
6. How long can I store leftover sausage gravy?
Leftover sausage gravy can be stored in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave when ready to use.
7. What sides go well with sausage gravy?
Sausage gravy is traditionally served over biscuits, but it also pairs well with scrambled eggs, hash browns, or even as a topping for chicken-fried steak.
