italian sausage gravy
This is adapted from a recipe on the Tasting Table website. This recipe uses Italian sausage instead of the more usual breakfast sausage, and I think it is a nice twist on the dish.I usually do not add salt, as most sausage is sufficiently salted, but add to your taste. I've never seen fresh herbs on sausage gravy, but I really like how it enhances the flavor.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 2/3 pound italian sausage, no casings
- 1/4 cup all-purpose flour (rice flour works, too)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt (optional)
- 1/4 teaspoon ground black pepper
- 2 1/4 cups milk
- 8 biscuits
- chopped fresh herbs (parsley or thyme, optional)
How To Make italian sausage gravy
-
Step 1Make your biscuits. While they bake, heat oil in a skillet. Crumble in the sausage and brown, breaking it up into small pieces.
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Step 2Cook until it's browned and fully cooked. Sprinkle with the flour and stir until the flour is fully incorporated, a minute or so. Sprinkle with the garlic powder, salt (if using), and pepper.
-
Step 3Slowly add the milk, stirring. Cook on medium high heat until it's bubbling and thickened, stirring to keep it from sticking.
-
Step 4Split each biscuit and put two biscuits (four halves) per serving on each plate. Cover with the gravy. Sprinkle with fresh herbs - not traditional, but I find it adds a pop of flavor, especially fresh thyme.
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