Would you believe that once upon a time I was totally intimidated by gravy, and could not make it to save my life? Yep. Total gravy failure. But now I have figured out a few simple tricks that make it fail-proof. Here’s a simple sausage gravy recipe for you to try. And you can jump over to my own homemade biscuits recipe if you like. We only ask that you use pasture-raised pork from a local farm! 🙂
- 1 lb pork breakfast sausage
- ¼ cup flour
- 2 cups raw milk or buttermilk
- Salt and pepper
- Cook sausage until brown over medium heat.
- Without removing fat drippings, sprinkle meat with flour and stir in over medium heat. Most of the fat should now stick to the meat in a gooey mixture. If there is still a lot of liquid fat, sprinkle on more flour. Continue cooking and stirring for 1 minute to lightly toast the flour.
- Stir in half of the milk and continue cooking and stirring over medium heat. When this starts to thicken, pour the rest of the milk in and continue cooking and stirring over medium heat until gravy is thick, about 5 minutes. Add more milk if the final gravy is too thick. Add salt and pepper to taste and serve hot with homemade biscuits.
- This is a great way to use up souring raw milk (not conventional milk!). The buttermilk flavor adds a rich tartness to the gravy which is very nice.