Sausage Gravy

My kids love biscuits and gravy. They would eat it daily if they could. I could cheat and make them the crappy packaged powder kind that you mix with milk and water. I won’t lie – sometimes I do. I take But, you know what? Making sausage gravy from scratch is really quick and easy. There are minimal ingredients (a lot of which I bet you already have on hand). Plus, if you make it from scratch there’s no added preservatives and all the extra yucky stuff in the powdered stuff.

It makes a really good hearty breakfast, or a quick easy weeknight dinner. Who doesn’t love breakfast for dinner now and then? Plus, it’s a cheap way to get a good, hearty meal in picky little bellies. Bonus: it comes together in under 30 minutes. Perfect for a busy weeknight.

I did use canned biscuits. I am a cook, not a baker. I loathe baking and am not really good at it. I am ok with that, though. Plus, using the canned biscuits means they’re ready in like 10 minutes as opposed to the hour or so it would take for homemade biscuits. Not to mention all the added dishes and mess. So, canned biscuits for us it is. If you’re the baking type and want “real” biscuits – by all means, go for it!

Ready to cook?

Ingredients:

Put sausage, onion and garlic in a skillet.

Add in seasoned salt and a healthy dose of ground black pepper.

Cook over medium heat until onion is softened and sausage is cooked through.

Sprinkle flour over top of the sausage and mix in well. You want to cook the flour in the sausage for 3 to 5 minutes. Don’t skip this step. A lot of recipes tell you to add the flour and then immediately add the milk. That’s a good way to get a really raw flour tasting gravy. Yuck. By mixing it into the sausage and letting it cook some, it gives the gravy another layer of flavor and it is amazing (that’s also why the end product is more of a tan color than the white powder kind). Take my word for it – you won’t be disappointed.

Pour in your milk and mix well.

Continue cooking over medium heat while stirring frequently. About another 5 to 7 minutes.

It should thicken to the point of being able to coat your spoon, but still be somewhat runny. If it gets too thick, just stir in a little more milk. I only used 3 cups of milk this time, but have had to add in up to a whole cup in the past. Just add it in about 1/4 cup increments so you don’t make it too runny.

I went super simple tonight and just served ours with some skillet potatoes on the side.

Ingredients:

• 1/2 pound mild pork sausage
• 2 tablespoons onion, finely minced
• 1 teaspoon minced garlic
• 1/3 cup flour
• 3 cups of milk, plus more if needed
• seasoned salt, to taste
• ground black pepper, to taste

Preparation:

1. Cook sausage, onion, garlic, seasoned salt and pepper in a skillet over medium heat until onion is softened and sausage is cooked through.
2. Stir in flour and cook for about 3 to 5 minutes.
3. Pour in milk and mix well.
4. Continue to cook over medium heat until gravy thickens; about another 5 to 7 minutes. Adding more milk, in 1/4 cup increments, if needed, to get desired consistency.