Classic Sausage Gravy

It's no secret that I love pork.  Me + bacon + pork chops + sausage + bbq ribs = eternal love.

Whenever I try out a new breakfast place, I automatically go straight to the biscuits and gravy (or hash browns and gravy.  Seriously.  Hash browns can be even better than biscuits).

In my opinion, a restaurant has no business serving breakfast if it can't do a great, from scratch breakfast gravy.  This includes vegetarian places, because cashew gravy is a thing and it can blow your mind.

But today, I'm focusing on good old sausage gravy.  Nothin' fancy.

The key to a good sausage gravy is (no surprise) the sausage.  I would recommend choosing high quality, well spiced sausage.  Bonus points for keeping it pastured, antibiotic free, and humanely raised.  Like most things, I just say do the best you can.  We all have our own priorities and limitations, so do what you gotta do.

Classic Sausage Gravy

You will need:
1 lb breakfast sausage
1/4 cup all purpose flour
3 1/2 cups milk (whole or 2% at minimum)
Salt, pepper to taste.

Note:  this recipe will serve 4-6 people depending on their age and appetite. :)

Step 1: Brown sausage in a medium to large frying pan.  I use cast iron.  Oh yeah!!

Step 2: Once the sausage is browned, add flour and stir until it coats the sausage and starts to turn golden brown again.

My helper measured and dumped in the flour.

Step 3:  After the sausage and flour is golden (you can't see the flour), pour in milk.

You can hardly tell the flour is there, since it absorbs the fat.

Step 4: Heat milk, stirring continuously until the gravy is gently bubbling.  Continue to thicken and stir until gravy is desired thickness.  I like mine thick.

Step 5: Salt and pepper to taste.  Then take your biscuits and break them in half.

I'll post my favorite SUPER EASY biscuit recipe later.  It is so simple and it comes out fluffy with minimal effort:

Then pour over biscuits or hashbrowns and serve hot.

Simple.  Delicious. I need more.

Enjoy!