I don’t usually eat breakfast. I know they say that breakfast is the most important meal of the day, and they’re probably right, whoever “they” are. But I’m just not hungry as soon as I get up in the morning. My husband never eats breakfast, but he has had brunch from time to time.
Anyway, today, I was in the mood for my sausage gravy and biscuits. I made it a point to buy ground sausage when I went shopping on Friday.
Learning how to make gravy was a process for me. It took years before my gravy was edible. Now, it seems so simple. Practice makes perfect, I guess. I still use canned or packaged gravies, sometimes, for beef or chicken when I’m only cooking for the three of us, and it depends on how much liquid is left in the pan.
But, I have to make sausage gravy from scratch. I make up a batch once in awhile and have it several times during the week.
- 1 lb ground sausage (I use Jimmy Dean regular, but store brand is fine)
1/4 cup margarine, if needed
1/4 cup flour
2 cups milk
On medium heat, brown sausage and remove from pan, reserving liquid. I get more liquid if I cook on low heat with a lid on the pan.
Place sausage in a small bowl. I either break it up with a spatula or in my little chopper, a little bit at a time.
In pan with fat, add 1/4 cup of flour to make roux. What’s a roux, you ask?
- Definition of ROUX
: a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce
- Origin of ROUX
French, from beurre roux brown butter
First Known Use: 1813
Sometimes, there isn’t enough fat and will have to add margarine. Eyeball it and if it looks like 1/4 cup of fat, you shouldn’t need any more. Otherwise, add up to 1/4 cup margarine and melt in pan. Slowly add flour and whisk until it turns to lumps. Just continue to whisk so that it browns a little and removes some of the flour taste. I know it’s lumpy, but that’s what it’s supposed to look like. Whisk for about a minute.
Slowly begin to add about half the milk, whisking quickly. When all of the roux is blended, add remaining milk and stir. When it is bubbling, lower heat and simmer until gravy thickens. If it is too thick, slowly add more milk until you reach the desired consistency. Add cooked sausage and stir.
While gravy is simmering, preheat oven to 350 degrees. Bake biscuits (Pillsbury Grands take 15-17 minutes). If you don’t have any biscuits on hand, try my recipe for Easy Biscuits
Serve sausage gravy over split biscuit, and with scrambled eggs, if desired.
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