Once you have your gravy seasoned just the way you like it, spoon it over some hot biscuits. A touch of hot sauce is always a good choice too! It just adds a little something that makes it feel even more comforting (if that is possible) and a little more gourmet. You can definitely just go with the salt and pepper and be done with it! It will taste amazing! BUT I love to thow in a little fresh thyme right before serving as well. Sausage gravy is classically seasoned very heavily with black pepper. It is the iconic taste you are looking for! As the liquid heats and combines with the roux, it will thicken into a luscious gravy.Ĭontinue cooking and stirring for about 10 minutes until bubbly and thick. Once all of the liquid is added, the gravy is going to seem very thin. While stirring in the milk, scrape up all those bits with your spoon to incorporate into the gravy. These bits of browned food on the pan are called fond, and they are all flavor.
There should be brown bits on the bottom of you pan from cooking the sausage. Once your roux has cooked for several minutes, slowly stream in your cold liquid while stirring continuously. See below that you can’t even see the flour anymore? It is all absorbed into the fat and sausage and this is exactly what you want! Cook for about 2 more minutes to cook out the raw flour taste. Once the sausage is cooked through, sprinkle the flour over the sausage.Ĭook and stir until the flour is absorbed into the fat and sausage. This really doesn’t need to be exact here, but as a general rule of thumb when making a roux you want about equal amounts of fat to flour. If you have quite a bit of fat in the pan, then you can spoon some off. It isn’t necessary and is just an extra step and an extra dish to clean!īrown your sausage until no longer pink. I don’t even take the sausage out of the pan. When I make sausage gravy I love to do it all in the pan where I cooked the sausage, using the fat from the sausage to make my roux. However, sometimes if I need gravy in a pinch and for some reason don’t have any rendered fat from meat, I will just use butter. This is the exact same idea. If you’ve ever watched someone make gravy on Thanksgiving you may have noticed them collecting the juices from the roasting pan and letting the fat seperate to the top for make their gravy. For gravy, it usually makes sense to use the fat from the meat you are cooking to make the roux. Rouxs are used for many different things in the culinary world and you can really use any fat to make one.
BISCUIT AND GRAVY HOW TO
How to Make Sausage Gravy Step 1: Make a RouxĪ roux is simple a mixture of fat and flour that is cooked together and acts as a thickening agent.
The basic process of making a gravy, because all it really is, is a simple formula! The process of making gravy really only involves two steps: cook together a mixture of fat and flour, then stir in some cold liquid and allow it to heat and thicken. So that is what I want to teach you today. I’m actually surprised I haven’t done one before because it is one of my favorite things to make! One of the things I love so much about cooking is that once you learn some basic techniques you can easily cook without recipes.
I received a request from a reader the other day to do a recipe for sausage gravy. How can this not sound amazing to you? HOW?! But then again, I didn’t ever really get on board with the whole scrapple thing while I lived there, so to each their own. They seemed confused by it and I was confused by them. It wasn’t until I moved to the East Coast that I ever heard someone question this combination. Not extremely frequently, but it was a dinner that we had on ocassion and boy did I love it! Living in the heart of the Midwest, biscuits and gravy was a necessity on any good breakfast menu. I grew up eating biscuits and gravy for dinner. Serve over fresh biscuits for a hearty, comforting meal of biscuits and gravy! This recipe for classic sausage gravy only calls for a few ingredients and comes together quickly.
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