Creating A Perfect Sausage Gravy From Scratch

Ingredients

For the Sausage

1 pound of ground pork

1/2 pound of ground beef

1/2 teaspoon of salt

1/2 teaspoon of black pepper

1/4 teaspoon of pink pepper flakes

1/4 cup of water

1/4 cup of all-purpose flour

1 cup of milk

1 tablespoon of butter

For the Gravy

**Ingredients**

**For the Gravy:**

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 4 cups milk, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Making the Sausage

Instructions:

1. In a big skillet, brown the sausage over medium heat. Drain off any excess fats.

2. Add the flour to the skillet and prepare dinner for 1 minute, stirring continually.

3. Gradually whisk in the milk till clean. Bring to a simmer and prepare dinner for 5 minutes, or till thickened.

4. Season with salt and pepper to style.

5. Serve over biscuits, toast, or waffles.

Making the Sausage:

1. In a large bowl, mix the ground pork, salt, pepper, sage, and thyme.

2. Mix well until the elements are evenly distributed.

3. Form the combination into patties and cook over medium warmth till browned on each side.

4. Serve the sausage patties with your favorite sides.

Making the Gravy

**Instructions for Perfect Sausage Gravy**

**Ingredients:**

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

**Instructions:**

1. Cook sausage in a large skillet over medium warmth until browned and cooked through. Drain any extra grease.
2. Sprinkle flour over sausage and cook dinner, stirring continually, for 1 minute.
3. Gradually whisk in milk till smooth. Bring to a simmer and cook dinner, stirring occasionally, until thickened, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve scorching over biscuits, waffles, or toast.

Tips

Variations

Troubleshooting

Tips for Creating the Perfect Sausage Gravy from Scratch:

1. Use high-quality components. The better the quality of your sausage and milk, the better your gravy will be.

2. Brown the sausage totally. This will assist to develop the flavour of the gravy.

3. Use a whisk to stir the gravy constantly. This will help to forestall lumps from forming.

4. Add the milk gradually. This will assist to prevent the gravy from curdling.

5. Season the gravy to style. Add salt, pepper, and different seasonings to your liking.

Troubleshooting Common Sausage Gravy Problems:

1. My gravy is just too thick. Thin it out with additional milk or water.

2. My gravy is too thin. Cook it over low heat till it thickens, or add a cornstarch slurry (1 tablespoon cornstarch combined with 2 tablespoons water).

3. My gravy is lumpy. Use a whisk to stir the gravy constantly whereas adding the milk. If lumps do type, you probably can strain the gravy to remove them.

4. My gravy is bland. Add more salt, pepper, and different seasonings to taste.