Ingredients:
● ⅓ cup flour
● 2-2 ½ cups of milk (Depending on how thick or thin you like your gravy)
● ½-1 pound of ground breakfast sausage (Depending on how meaty you like your gravy)
● 2 tablespoons butter
● Couple dashes of worcestershire sauce
● Salt and Pepper to taste (I like ALOT of pepper :)
Instructions:
1. Add sausage to a 10 inch cast iron skillet and cook until browned.
2. When sausage is browned, do not drain, and add butter to the skillet.
3. Make sure your burner is on low-medium heat.
4. When the butter is melted, spread the flour evenly over the sausage and butter mixture.
5. Mix extremely well, cook for 1-2 minutes or until flour turns brownish and is well incorporated.
6. Slowly pour in ½ of your milk, mixing continuously.
7. Add salt and pepper to the gravy.
8. When the gravy is mixed well and begins to simmer, add the remaining milk and continue to stir.
9. When there are no lumps of flour and your gravy is slightly thinner than your desired thickness, let simmer for 3-5 minutes until bubbling, stir occasionally. (Your gravy will thicken while simmering)
10. Stir once more, taste to see if you need more salt or pepper, then remove from the heat and serve immediately.
***Tip: Sage breakfast sausage adds great flavor to your gravy. If you do not have sage sausage, sage seasoning works as well!
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