Creamy Sausage Gravy - Cassies
Hope you try it.
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- 2 lb
- breakfast sausage roll ( i either use bob evans or tennessee pride hot or with sage ) use whatever your favorite sausage might be
- 1/3 c
- 2 c
- 2% milk
- 1 1/2 c
- heavy whipping cream
- salt and pepper to taste
- 1 tsp
- dried sage ( optional )
1I use my 12 inch iron skillet to make my gravy. If you don't have, use a heavy large skillet.
Brown your sausage over medium heat, and break it up as it cooks to whatever size you prefer.
Drain sausage and remove from pan. Reserve a couple tablespoons of grease in pan ( sometimes I add bacon grease. )
Sprinkle sausage with flour. Cook and stir for a couple minutes to thoroughly cook flour so it doesn’t taste raw.
2Slowly add the milk and cream, stirring constantly. Add the seasonings. Slowly bring to a boil. Boil, stirring constantly, for about five minutes, until gravy is the right consistency.
You may need to add additional milk if the gravy is too thick.
Serve over biscuits or even homefries. I have used ground beef instead of sausage and served over toast, or mashed potatoes.
You can easily halve this recipe if only making for a few. Also, use whatever spices you prefer. I sometimes add hot pepper flakes, hot sauce, garlic. Possibilities are endless...