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Let's Talk Gravy...
Let's face it, there's nothing better than homemade gravy. You just can't beat it. In our house, we enjoy just about any kind of gravy there is. One of our favorites though is sausage gravy to go with biscuits or toast. It's something that for years I was too scared to try to make, but luckily my mom took an evening to teach me the ways of her people a few years ago and I can actually make some great gravy!
I figured now is a good time to share our "secret" to great sausage gravy! I'm not calling this a recipe though, more a set of guidelines because, aside from 1# of sausage, there are no set measurements here! You can also use this technique with ground beef, and I've used it with leftover steak before too, you just may need to add a bit of butter with your steak to help absorb the flour!
When using sausage, I always brown it first, in nice bigger chunks per Jesse's request. Turns out, I even like it better this way! Once it is nice and browned, I do not drain it, but add flour until it is nicely coated (see photos below), and cook the flour into it for a few minutes on a lower heat to make sure it cooks the flour taste away. Then I add milk until it looks like the pan will overflow and stir the daylights out of it. It will usually thicken up pretty quick, but if not, you can add a little bit of flour at a time until it reaches your desired thickness. Just make a mental note that it does continue to thicken as it cools! We love to eat it over biscuits or toast!!
Starting at the top right, we have beautifully browned sausage, followed by the addition of flour. The bottom right shows the sausage nicely coated in flour followed by the addition of milk when it is time to stir, stir, stir!!
