Sausage Gravy
A proper gravy relies on the fat rendered from the sausage rather than added butter or oil. The goal is a thick, creamy consistency that coats the back of a spoon without becoming pasty.
Watch the heat and the milk temperature.
Use a heavy-bottomed skillet that holds heat well. Have your milk measured and ready to pour before the flour hits the pan.
- 12-inch cast iron skillet
- Whisk
- Wooden spoon
What goes in.
- 1 lbground breakfast sausage
- 1/3 cupall-purpose flour
- 3 cupswhole milk, cold
- 1/2 tspcracked black pepper
- 1/4 tspkosher salt
Rendering the fat
Do not drain the fat once the meat is browned. This rendered pork fat is the essential component of your roux; without it, the gravy lacks depth.
The method.
Brown the sausage
Place the sausage in the skillet over medium-high heat. Use the wooden spoon to break it into small crumbles. Cook until the meat is browned and a significant amount of fat has collected in the pan.
Add the flour
Sprinkle the flour over the sausage and fat. Stir constantly for 2 minutes. The flour should disappear into the fat and take on a light tan color, smelling slightly nutty.
Incorporate the milk
Pour in the milk slowly while whisking continuously. Use the whisk to scrape up the browned bits from the bottom of the skillet.
Simmer
Lower the heat to medium-low. Continue whisking as the gravy bubbles and thickens. Once it reaches a consistency that coats a spoon, add the salt and pepper.
Other turns to take.
Spicy Version
Add a teaspoon of red pepper flakes or a dash of hot sauce right before the milk.
Herb-Forward
Stir in a tablespoon of fresh chopped sage or thyme when you add the flour.
When it doesn't go to plan.
If the gravy becomes too thick, whisk in an extra splash of milk until it reaches your preferred texture.
Use cold milk to prevent the flour from clumping when it hits the hot fat.
Taste the gravy before adding too much salt, as the sausage itself is often heavily seasoned.
The ones that keep coming up.
Why is my gravy lumpy?
You likely added the milk too quickly or didn't whisk vigorously enough when the flour hit the fat. Keep whisking and it will smooth out as it simmers.
Can I use low-fat milk?
The fat content in whole milk is necessary for the proper emulsion and creamy texture. Low-fat milk will result in a thinner, less stable sauce.