• On Oct, 05, 2024
•  ladyrecipes
•  Recipes

Creating A Perfect Sausage Gravy From Scratch

Ingredients

For the Sausage

1 pound of floor pork

1/2 pound of ground beef

1/2 teaspoon of salt

1/2 teaspoon of black pepper

1/4 teaspoon of red 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 large 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 constantly.

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

4. Season with salt and pepper to taste.

5. Serve over biscuits, toast, or waffles.

Making the Sausage:

1. In a large bowl, combine the bottom pork, salt, pepper, sage, and thyme.

2. Mix well until the ingredients are evenly distributed.

3. Form the mixture into patties and cook dinner over medium warmth till browned on both sides.

4. Serve the sausage patties along 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 big skillet over medium heat until browned and cooked through. Drain any excess grease.
2. Sprinkle flour over Sausage Recipe Pork and cook dinner, stirring constantly, for 1 minute.
3. Gradually whisk in milk till easy. Bring to a simmer and prepare dinner, stirring often, till thickened, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot 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 standard of your sausage and milk, the higher your gravy might be.

2. Brown the sausage thoroughly. This will help to develop the flavor of the gravy.

3. Use a whisk to stir the gravy continually. This will help to stop lumps from forming.

4. Add the milk progressively. This will help to forestall the gravy from curdling.

5. Season the gravy to taste. Add salt, pepper, and other seasonings to your liking.

Troubleshooting Common Sausage Gravy Problems:

1. My gravy is simply too thick. Thin it out with further milk or water.

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

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

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