The secret of my great sausage gravy recipe is the fat.
If you are watching your weight and purchased the lean good for you kind of pork sausage; it just won’t make good sausage gravy. This is also called "sawmill gravy."
This is a "fool proof" recipe, and when it is poured over my warm homemade buttermilk biscuits; it's a southern breakfast nirvana. Nothing is more comforting to me than scrambled eggs with biscuits and gravy. I could eat this anytime of the day; it's not just for breakfast at my house.
Here are some of my gravy "secrets," so every batch is perfect...
1. Use mostly equal parts of flour to fat.
2. Always add salt right away when making gravy; measure it right into the fat in the pan before whisking with the flour. Add pepper after the gravy is done because it burns easily and will ruin the gravy.
3. Stir, stir stir. (don't forget to stir) I use a whisk and use it constantly throughout the gravy making process.
4. Last (but not least), cook the gravy on a low temperature.
SAUSAGE GRAVY RECIPE
1 lb pork sausage (your favorite flavor), or breakfast links
3 TBS homemade unsalted butter
1/2 cup flour
3 cups milk
1 cup evaporated milk
1/4 tsp homemade garlic powder
1/4 tsp homemade onion powder
salt and freshly ground black pepper to taste
On medium heat and in a heavy skillet, melt the butter and cook the sausage until it's no longer pink in the center; drain most of the fat and return to the skillet.
In a small bowl, whisk the milk, evaporated milk and flour together; then add to the cooked sausage directly in the pan. Stir and cook until thickened. Season with salt and pepper.
For something different, you can fry 1 pound of bacon instead of the sausage. Crumble the bacon when it is cooked. It makes yummy homemade bacon gravy.
If you are not a buttermilk biscuit fan, I also have a delicious recipe for homemade baking powder biscuits.