I’ve always loved to cook. Growing up, I took every cooking class in school that I possibly could. My mother taught me some things, and I learned some recipes from my great grandmother, as well. However, through all the years, there was one thing that eluded me: gravy.
I couldn’t make gravy to save my life! Whenever I tried, it would either be too thick and taste floury, or it would be too runny and wouldn’t thicken. I just couldn’t find a happy medium to get it right. I always tried so hard, maybe too hard!
Well, then I was searching for recipes and came upon, what I call, a recipe master. This person was able to explain to their audience how to make gravy in terms that made sense to me. I’ve been a gravy cooking fool ever since! Now, I make different types of gravies: sausage gravy, bacon gravy, chicken gravy, and even a gravy with hard boiled eggs.
For this particular recipe, though, I am sharing my easy sausage gravy recipe. It’s super easy and isn’t made like your traditional gravies. Normally, when making a gravy such as sausage gravy, you cook your meat, then remove it from the pan while you make the gravy. That’s not the case with this. I promise you, this is the easiest gravy you will ever make!
I like to use maple flavored sausage, but you can use any sausage you like. Put it in your skillet to brown it up. Depending on the sausage you use, you might have to add some more fat to it after it cooks, so that you have enough for the gravy. You can add some butter for additional fat, or you can do what I do, and add bacon grease..haha. I keep bacon grease, a.k.a. Liquid gold, on hand at all times. You want to have a fair amount of fat, around 3-4 tablespoons. For the bacon grease, you can use any bacon, such as the bacon found at this butcher shop in Sarasota.
Once you have browned your meat and have the amount of fat needed, you will add 1/2c of all purpose flour. Mix it throughout the meat very well. To this, you will add 2c. Milk. The fat content of the milk isn’t important for this. Mix it well, keeping the burner heat at med to med/high. It will start to get thick decently quick. Once it starts to thicken, you can choose how thick or thin you want it. You can add additional milk to make it the consistency you want. I would only add a little at a time, ½-1c at a time. It is easier to add more, because you can’t take it out once you add it.
Once you have the consistency you want, turn off the heat. Add any seasoning you want. That’s it! You are finished! Now you have delicious sausage gravy. Serve it with biscuits, or toast or however you like.
Easy Sausage Gravy
- 1 lb Sausage any flavor
- 3-4 Tbsp Fat butter, shortening, etc.
- 1/2 c Flour all purpose
- 2 c Milk more as needed
- Brown sausage in a skillet. At this time you want to keep an eye on the amount of fat. You will need a minimum of 3-4 tablespoons of fat after cooking the meat.
- If you do not have sufficient fat, you can add some. You can choose pretty much whatever fat you want, such as butter, bacon grease, shortening, etc.
- Add 1/2c all purpose flour to the sausage. Mix well. Your heat on the burner should be medium to medium high.
- Once your flour is mixed in well, add 2c milk. The fat content of the milk isn't important at this point. Mix your milk in and continue to keep the heat at medium to medium high.
- As your gravy begins to thicken, you can control the consistency. You choose how thick or thin you want the gravy to be. If you want it thinner, add milk 1/2-1c at a time and stir and heat in between, until the consistency you want is reached.
- Once you have the consistency you want, add any seasonings you may want. That's it! Your gravy is done and ready to eat 🙂 Enjoy over biscuits, toast or however you choose!
"Time spent with cats is never wasted." ~ Sigmund Freud