Buttermilk Gravy
This is the standard partner for biscuits. It depends entirely on the quality of the sausage you use, as the rendered fat is the primary source of depth.
Don't wash that skillet.
The browned bits at the bottom of the pan—the fond—are the soul of this gravy. If your sausage didn't release much fat, you will need to supplement with a knob of butter.
- Cast iron skillet
- Whisk
- Measuring cup
What goes in.
- 1/2 lbpork breakfast sausage
- 3 tbspall-purpose flour
- 2 cupsbuttermilk, cold
- to tasteblack pepper, coarsely ground
- to tastesalt
Constant agitation
You must whisk the buttermilk into the roux in a steady, thin stream. This prevents clumping and allows the starch to hydrate smoothly, resulting in a sauce that coats the back of a spoon.
The method.
Brown the sausage
Crumble the sausage into the skillet over medium heat. Cook until deeply browned and the fat has rendered out. Do not drain the fat.
Make the roux
Sprinkle the flour over the sausage and fat. Whisk constantly for 2 minutes. The flour should smell toasted and look light brown.
Incorporate buttermilk
Pour in the buttermilk a splash at a time, whisking vigorously to incorporate. Once smooth, add the remaining buttermilk and continue to whisk until the liquid simmers and thickens.
Season and finish
Turn the heat to low. Stir in the black pepper and taste for salt. Let it simmer for 3 minutes to lose the raw flour taste before serving.
Other turns to take.
Heavy Black Pepper
Double the amount of black pepper to balance the acidity of the buttermilk.
Herb Infused
Add a teaspoon of finely minced fresh sage to the sausage while it browns.
When it doesn't go to plan.
If the gravy becomes too thick, thin it with a small splash of milk or water.
Keep the buttermilk cold; it helps prevent the flour from lumping as it hits the hot fat.
Use a cast iron skillet for the best heat retention and even browning of the meat.
The ones that keep coming up.
Can I use low-fat buttermilk?
Yes, but full-fat buttermilk provides a thicker, more stable emulsion.
What if my gravy is lumpy?
Remove it from the heat and whisk it vigorously. If that fails, pass the gravy through a fine-mesh sieve.
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