“There's a lot Sausage Gravy recipes out there with basically the same simple ingredients, the difference is in how you put it together. I learned the how to from the finest camp cook I know. Start with good sausage, I prefer home made but also like Bob Evans in a pinch. Use whole milk or add some half and half to the skimmed if your wife did the shopping. The creamier the better, you're not counting calories if you're making B&G for breakfast.”
READY IN:
25mins
SERVES:
2-4
YIELD:
1 Pan Full
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large skillet (preferably cast iron) over medium heat and add the butter, sausage, and onion.
  2. Use a spatula and get the sausage chopped up with the onion and butter mixed inches
  3. Sprinkle the flour over the mixture just as it starts to brown up, and get it mixed in as well.
  4. Keep mixing and chopping with the spatula as the sausage cooks. Scrape up anything sticking to the pan and keep the mixture moving. You want the flour and onion to brown along with the sausage but not burn. The darker the flour gets, the darker and richer the gravy will be.
  5. Once the sausage is well cooked and browned (not over cooked and crunchy) pour in enough of the milk to nearly cover the mixture but go easy on it, you can add more later if it gets too thick but try to avoid making soup rather than gravy. Add the salt and black pepper to taste, I prefer to go light on the salt since there's usually enough in the sausage for my taste and go heavy on the black pepper because that's how I like it.
  6. Keep stirring it as it comes to a boil and then reduce the heat to a simmer. Continue to stir as it thickens and add a little more milk to it if it gets too thick. Let it simmer for a couple minutes until it's done thickening and serve over toast or biscuits. I like mine with a couple over easy eggs on top and some tobasco, enjoy.

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