Today, I present to all of you my late mother’s homemade sausage gravy and biscuit recipe. Nothing says “Southern comfort food” like a good batch of sausage gravy. I’ve tried tampering with this recipe in the past, but nothing compares to the original my mama made.

There’s nothing fancy about it, and there’s nothing too technical. It’s just good, old fashioned, homemade cooking that makes breakfast taste just right. This is also my advice to you: don’t fix what isn’t broken!

Don’t worry about trying to make breakfast gravy fancy or extra special and unique. The best part of Southern cooking is it can’t be overdone, it just has to taste good!

 

Ingredients:

1 pound pork breakfast sausage

4 Tbsp all-purpose flour (approximate)

3 cups milk (approximate)

Salt and pepper to taste

Vegetable oil, if necessary

 

Instructions:

Place a large, heavy-bottomed skillet over medium low heat. Add sausage to the skillet and break up with a spoon or a spatula. Cook, turning and continuing to break apart the sausage, until fully cooked, about 15 minutes.

Place a fine sieve or colander over a large bowl and scrape the entire contents of the skillet into the sieve to drain. Allow to drain at least 5 minutes, shaking occasionally.

Place pan over medium high heat and pour in the reserved drippings. If the sausage has not given off enough fat, add enough vegetable oil so that the fat in the skillet just barely covers the entire bottom.

Sprinkle the flour into the oil. Season with salt and pepper and stir until flour is a deep brown and smells nutty. (Note: Do not stop stirring. Do not walk away!)

Add milk 1 cup at a time, stirring constantly. Allow gravy to thicken between adding each cup of milk. Stir constantly, milk will froth and boil, this is normal. When gravy is slightly thinner than desired, remove from heat, stir in reserved sausage and allow to sit for 5 minutes before serving.

Serve over piping hot biscuits, over bread, on potatoes, whatever makes you happy.

Share and Enjoy!

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Quick Tip: Have your milk ready to pour onto the flour mixture as soon as it’s ready to avoid burning.

Recipe and image courtesy of: Uncle Jerry’s Kitchen