Here’s a detailed, unique article on a classic comfort food: Sausage Gravy. I’ll guide you through every step so it turns out creamy, flavorful, and perfect over biscuits, toast, or even mashed potatoes.

Sausage Gravy Recipe: Creamy, Savory, and Irresistible

Few breakfast dishes capture the essence of home-cooked comfort like sausage gravy. Rich, creamy, and bursting with savory flavors, it’s the perfect companion to warm biscuits, but it also works wonderfully over roasted potatoes, pancakes, or even a hearty skillet of eggs. Making sausage gravy from scratch might seem intimidating, but with this step-by-step guide, you’ll see it’s simple, quick, and incredibly rewarding.

Ingredients

To make about 4 servings of sausage gravy, you’ll need:

• 1 pound (450g) of breakfast sausage (pork sausage works best; you can choose spicy or mild depending on preference)
• 1/4 cup (30g) of all-purpose flour
• 2 to 2 ½ cups (480–600ml) of whole milk
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: pinch of crushed red pepper or paprika for a little extra kick

Step-by-Step Method

Step 1: Cook the Sausage

1. Heat a large skillet over medium heat.
2. Add the sausage, breaking it apart with a wooden spoon as it cooks.
3. Cook until the sausage is browned and cooked through, about 7–10 minutes, stirring occasionally.
4. Leave the rendered fat in the skillet; it’s essential for flavor.

Tip: Don’t drain all the fat! About 2–3 tablespoons in the pan will give your gravy richness. If there’s too much, carefully pour off the excess, leaving some behind.

Step 2: Add the Flour

1. Sprinkle the flour evenly over the cooked sausage in the skillet.
2. Stir constantly for 2–3 minutes, making sure the sausage is coated and the flour cooks a bit.
3. This forms a roux, which will thicken your gravy beautifully.

Pro Tip: Cooking the flour a little prevents the gravy from tasting “floury.”

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