Sausage Gravy is a simple yet delicious gravy to use for biscuits and gravy. 3 ingredients make this recipe super easy for a quick breakfast.
My family rarely ate out for breakfast, but every time we did, I ordered biscuits and gravy. It was not a secret that biscuits and gravy was my favorite thing for breakfast.
And if I’m honest, it is still my favorite. When I’m not trying to lose weight, it’s something I make often. It might be what got me to a place that I need to lose weight. Now I try to eat it in moderation.
My mom doesn’t like to cook. (Which might explain why she had two daughters that are food bloggers.) But she can make gravy like nobody’s business especially cream gravy! I learned to make gravy from her.
Once you get the basics down, you can make whatever kind of gravy or white sauce you want. Start with the base and then add whatever flavor you want.
Before I give you the recipe, I’ll give you the basics of what you need for gravy or cream sauce. To make a great sauce, you need a fat, flour, and broth or milk. Melt the fat and then add the flour. Blend together well. Add liquid and stir until flour mixture is completely blended with the liquid. The flour will cause the liquid to thicken. You can add cheese and have a fondue or cheese sauce for vegetables. Or add chicken base for a chicken cream gravy. Using broth instead of milk will make the gravy less creamy but still delicious.
If you’ve been a long time reader of our blog, you know that I cannot make biscuits to save my life. I have found that frozen biscuits are far better than any biscuit I could make. If you’d like to read about my adventures in biscuit making, that post is over here.
- 1 lb country or breakfast sausage
- 1/4 cup flour
- 2 - 3 cups milk
- In a large skillet, brown sausage. Do not drain.
- Add flour and mix until combined
- Pour 1.5 cups milk over sausage. Stir frequently. Milk will begin to thicken after a few minutes. Add more milk until you have your desired thickness. I prefer somewhere between 2 and 2.5 cups of milk.
- Pour over biscuits.
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