This is one of those recipes I've never bothered to write down before, it's generally handed down from parent to child and made so many times over the years that it's memorized. When I was younger my grandmother would make up a huge batch of sausage gravy when we came to visit out on the farm and I would stand in the kitchen watching her work her magic. My brother and I could eat our weight in sausage gravy growing up, the only rule was that we had to clean our plate (not hard to do when breakfast tasted this good!)
I've moved over six hours from home, but every time I come to visit my parents still whip up a batch of drop biscuits and sausage gravy first thing on Saturday morning. My mom's twist to the recipe and one that I often use myself, is to use up any leftover milk we might have that is slightly past the expiration. Even if you don't have leftover milk to use up, try making a batch of sausage gravy this weekend, your family will thank you (and probably lick their plates clean.)
makes 4 - 6 servings
½ lb hot breakfast sausage
¼ cup all-purpose flour, or more as necessary
2 cups milk, either 2% or whole
a pinch or two of garlic sea salt
black pepper, to taste
- In a large skillet, over medium heat, cook and crumble breakfast sausage. Add flour and stir until all of the grease has been absorbed. If your sausage is particularly fatty you may need to add an additional tablespoon or two of flour until their is no visible grease left.
- Add milk and bring the contents of the skillet to a boil, making sure to stir constantly and scrape the bottom so it does not burn. Once the gravy has thickened season with garlic salt and black pepper, then serve immediately over biscuits or toast.
If the consistency of the gravy is thicker than you prefer, add an additional several tablespoons of milk to thin it back out.
If you happen to have a large amount of milk that is slightly past the best-by date, then this is a great way to use it up.