How to Make Sausage Gravy
- *If you aren't familiar with making gravy from scratch, be sure to read all the directions first before starting. You do NOT want to add all the milk at once, as this can cause lumps. Follow the directions listed below. For stirring I recommend using a spatula with a flat end that you can easily scrape the bottom and sides of the skillet with. My mom used a flat spatula. I usually use a wooden/bamboo spatula with a straight, flat end. (Pictures coming)
- Brown sausage on medium high heat in a large deep skillet. My mother always used her cast iron skillet, but any skillet with deep sides will work. Just keep an eye on the temperature.
- Once sausage is browned, leave the grease/drippings in the skillet and add the flour. Stir the flour into the sausage and grease until blended, allow this mixture to cook for 1 - 2 minutes. It may begin to turn golden, but don't let it go beyond that or the flour will burn. Turn the heat down to medium at any time if it's cooking too hot.
- Pour in enough of the cold milk to cover the bottom of the pan and stir continuously. As the mixture thickens add another splash of milk, being sure to stir continuously, while scraping the bottom and sides of the pan.
- Allow the mixture to thicken and bubble slowly adding a little milk at a time. It is best to add the milk slowly and stop when the gravy is the consistency you desire. If you add too much milk, it will be runny and it is very hard to thicken it without causing lumps. However, if you keep it thick, thinning it out a little at a time as you go, you can easily get the thickness you want. *IT'S EASIER TO ADD MILK AND THIN IT OUT THAN TO ADD FLOUR AND TRY TO THICKEN IT.
- Once gravy is the desired thickness, add salt and pepper to taste. Serve over hot biscuits. It can stand alone or you can pair it with eggs, bacon, hash browns, etc.