Recently I posted about how to make easy biscuits – it was one of the recipes from our August COOK Club cookbook titled “The Foxfire Book of Appalachian Cookery.” This book shared excellent old-fashioned recipes and stories of how things used to be done. But something was missing – sausage gravy!
I had a comment on that recipe from a blogger who goes by the name Nana PennyPockets. You can check out her blog here. She asked if I could share a post on making sausage gravy. I replied I would be happy to do that. 🙂
We make gravy a lot here…. well, I should say my hubby makes gravy a lot! Growing up, my dad always made the gravy in the house, whether it was turkey or roast beef or sausage – my dad was a gravy master!
My dad grew up in a large family on a farm with 12 brothers and sisters. His family grew most of their own food, including owning cows, chickens and pigs. My dad has told stories of butchering time in the fall, and the sausage his family made. He said the gravy his dad made was wonderful.
We had our own pigs as well, when I was growing up. I remember helping to grind the meat to make the sausage (as the youngest, that never-ending job fell to me!). The taste of that sausage, and the gravy that went with it…… it was to die for! Truthfully, my dad made wonderful gravy!
Because I wasn’t a good cook when we married (think “America’s Worst Chefs” material), hubby did some cooking, and taught me quite a bit as well. One of the dishes he still makes, however, is sausage gravy and biscuits, especially on a Saturday morning. It’s one of our favorite family times – a big breakfast together before we have a leisurely weekend day.
So when Mrs. PennyPockets 🙂 asked for a post on making gravy, I was happy to oblige as I knew we would be making gravy soon. Today, I want to share a step by step recipe for making delicious sausage gravy.
SAUSAGE GRAVY AND BISCUITS
You will need:
- 1 pound bulk pork sausage
- 1/4 cup flour – this is an approximate measure as you may need more or less, depending on amount of grease from sausage drippings
- 3 cups milk – again approximate measure – may be a little more or less, depending on amount of gravy
- Salt and Pepper to taste
Fry your sausage until it is brown and crumbly. We use mild sausage, but if you want a little “kick” – you can use the hot as well. Also, we use inexpensive sausage, but use whatever you like the best. You can see we use a large cast iron skillet because we eat a LOT of gravy!
Once the sausage is totally brown, drain the sausage. I’ve pictured how I prop my colander up on a Pyrex bowl and let it sit and drip.
Pour the sausage drippings (I’m hesitant to call it grease LOL) back into the pan you’re going to use to make the gravy. You need around 3 tablespoons to maybe 1/4 cup …. if your sausage did not produce much in the way of drippings, you can use some butter melted in the pan to make up the difference.
Add in the flour. Be sure you have your whisk at the ready so you can whisk the flour in (you don’t want lumps in the gravy!). At this point, you’re making a roux – and you need to get it to a good thickness. Watch it carefully and whisk constantly, as it can stick and lump up easily at this stage.
Once your roux begins to thicken, start adding milk. What we do is add a little and whisk, then a little more and whisk, then a little more and whisk again. You’ll probably end up adding a good 2 or 3 cups of milk. I have to be honest – I have never measured as we make this…. and for that I apologize LOL. However, my best guesstimate is around 3 cups of milk.
Add in the sausage to the gravy. And it’s here, after you stir in the sausage, where you’ll want to add in your salt and pepper. My hubby says you have to have LOTS of black pepper to make good gravy. Personally, I don’t like pepper, but I have to agree with him here – without the pepper, the gravy isn’t the same.
When you’ve add the pepper, turn the gravy down to low and let it simmer while you finish up other things, like the cathead biscuits to go with the gravy.
That’s it – your gravy is done, and ready to eat! I had to add in this picture of my 18-year-old son who was helping make the gravy this past Sunday morning for church – he wanted to give his opinion of the gravy!
I snapped a picture of a plate of gravy and other extras so you could see it over the biscuits.
There ya have it – sausage gravy. A delicious addition to any lazy day breakfast, or even a breakfast for supper night. I’ve even made it ahead and stored in the fridge to pull out and warm up with leftover biscuits. All you do is put in a pot, add a little extra milk and turn it on to warm up. Makes a great quick before school breakfast!
What do you think? Will you try this? Let me know below if you do and how it turned out! I would love to know if you like it as much as we do!
Until next time,