Traditional Sausage Gravy perfect served over buttermilk biscuits.
This recipe for Sausage Gravy reminds me of when I was around 5-years-old and my grandfather took me to the local diner where we ate biscuits and gravy. We only did it a couple of times, but it is something I often think about when I eat this meal.
This gravy is even better than you can get out at restaurants because most, if not all, restaurants use the packaged kind. I think it is because the homemade kind won’t stay good in a steam table for very long.
This gravy is great served over biscuits. You can buy them or you can make them. There is a great recipe for homemade buttermilk biscuits here.
These are the ingredients you will need.
- 1 lb bulk breakfast sausage
- canola oil
- 6 tablespoons flour
- 3 cups milk
- salt to taste
- pepper to taste
- Brown sausage in a large skillet over medium heat. After the sausage is browned remove and set aside.
- Measure the grease leftover from the sausage and then add it back into the skillet, put enough canola oil into the pan to make 5 tablespoons of fat.
- Over medium-high heat whisk in the flour and let it cook until bubbly, about one minute. Add the milk and let the mixture thicken, whisking constantly, about 5 minutes. Lower the heat to medium-low and add the sausage back in, salt and pepper to taste. Serve immediately.