Sausage Gravy
There’s just something so comforting about biscuits and gravy for breakfast, I don’t know what it is exactly; but, it’s like a nice warm hug for your belly! Somewhere along the line people became afraid of making gravy from scratch and I truly haven’t figured out why; it’s sooo simple! I remember one of the first Thanksgiving’s spent somewhere away from home I was asked to start the gravy (obviously not sausage gravy, buuuut the point is the same), sure no problem! Then I was handed a gravy packet, which I 100% honestly didn’t know was even a thing because that’s not how I grew up or how I cooked……I get deer in the headlight looks for suggesting we just make gravy and they get them back for thinking gravy is some unattainable sauce only a pro could make. I assure you, if you can melt butter and stir flour; you can make delicious gravy…..whether that’s sausage gravy or gravy to top mashed potatoes!
Like I said in the homemade biscuit recipe, this would be the perfect breakfast to kick off the new year!
If you have biscuits leftover from last nights dinner, making sausage gravy in the morning is also a quick way to use them up as a VERY filling breakfast. Of course, you can use fresh herbs in place of dried herbs in the gravy….but I know not everyone has a bountiful herb garden (me currently included) in the kitchen or yard or fresh herbs on hand hanging out in the fridge. OR you could even sub 3/4-1 pound of your favorite breakfast sausage if you would prefer that route.
Sausage Gravy Recipe:
3/4 - 1 lb ground pork
1/4 cup butter
~3-4 tablespoons flour
2 - 2 1/2 cups milk
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1 teaspoon onion powder
1 teaspoon whole mustard seeds
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon pepper
Combine sage, thyme, onion powder, mustard seeds, rosemary, marjoram, salt, and pepper with ground pork in a mixing bowl to make the “sausage”
Heat 12” to 16” cast iron pan on the stove top over medium - medium high heat
Add sausage to hot pan and use a wooden spoon or spatula to break into bite size pieces as it cooks; continue to cook until no longer pink
Reduce heat to medium/medium-low, add butter to pan with sausage; melt butter
Add flour to the pan with cooked sausage and stir until combined
Slowly pour 2 cups of milk into pan, while continuously stirring; continue to stir for 2-3 minutes while gravy cooks and begins to thicken
If gravy is too thick or you just prefer a thinner gravy, slowly add remaining 1/2 cup of milk as needed and continue to stir while cooking for an additional minute or two
Add additional salt and pepper to taste
Serve over biscuits