Sausage Gravy
Sausage gravy is built by browning fresh pork sausage, using its rendered fat to toast flour, and whisking in cold milk until it thickens into a velvet-like sauce. You don't need butter or oil; the sausage provides all the flavor and fat necessary to create a rich base that clings to biscuits.
Don't discard the fat
The secret to the gravy is the fat left behind by the sausage. If you drain it away, you lose the roux's foundation.
- large cast-iron skillet
- wooden spoon
- wire whisk
What goes in.
- 1 lbground pork breakfast sausage
- 1/3 cupall-purpose flour
- 3 cupswhole milk, cold
- to tastecoarse black pepper
- to tastekosher salt
Toasting the flour
Add the flour directly to the hot sausage and fat, cooking for two minutes until the raw, dusty smell fades and the mixture turns a light, sandy color.
The method.
Brown the sausage
Place the sausage in the cold skillet and turn the heat to medium-high. Break it into small, uniform crumbles with your wooden spoon. Cook until the meat is browned and the fat has fully rendered out.
Incorporate flour
Sprinkle the flour over the meat. Stir constantly for two minutes. Ensure no pockets of dry flour remain in the corners of the pan.
Add milk
Pour in the cold milk in a steady stream while whisking continuously. This prevents clumping. Bring the mixture to a gentle simmer.
Simmer to thickness
Reduce heat to medium-low. Continue to cook for five to eight minutes, stirring occasionally, until the gravy coats the back of your spoon. If it becomes too thick, add a splash more milk.
Season
Finish with a heavy hand of black pepper and salt to taste. Serve immediately over split warm biscuits.
Other turns to take.
Spicy Version
Add a teaspoon of red pepper flakes or use a spicy-style bulk sausage to bring heat to the background.
Herbed Finish
Stir in a tablespoon of chopped fresh sage or chives right before taking the pan off the heat.
When it doesn't go to plan.
Use whole milk; skim milk lacks the fat content required for a proper, creamy consistency.
If the gravy gets too thick while sitting, whisk in an extra ounce or two of milk to bring it back to a pourable state.
Keep the heat steady; if it boils too aggressively, the sauce can break.
The ones that keep coming up.
Why did my gravy turn out clumpy?
You likely added the milk too quickly or failed to whisk enough during the initial pour. If it happens, keep whisking or strain the sauce.
Can I use ground turkey?
Turkey is much leaner than pork. You will need to add two tablespoons of butter to the pan after browning the turkey to provide enough fat for the flour to cook.