Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
This recipe features the gravy used in many traditional Southern breakfast recipes. Don't be fooled—this gravy is great for dinner or an appetizer dipping sauce, as well. While our ancestors likely used little meat and a lot of leftover pan drippings to make this dish, we are going to fill this gravy full of pork sausage.
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- 1 pound ground pork breakfast sausage, hot or mild, without casings
- 1 cup heavy cream
- 2 cups whole milk
- 1 tablespoon salted butter
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
- Brown the ground breakfast sausage in a large skillet over medium high heat. Be sure to let the sausage sit awhile without being stirred so it has a chance to brown. Those tasty brown bits add a lot of flavor.
- Once the meat is brown, add the butter. Once the butter is melted, sprinkle the flour evenly across the meat and stir rapidly to mix and prevent burning. Lower the heat to medium and cook for about a minute. (Cooking the flour in the oil from the meat allows you to cook it at a higher heat and make a roux. This method allows you to toast the flour and use it as a thickening agent without making the dish taste like raw flour.)
- Once the flour has browned a bit, slowly add the cream, stirring rapidly to prevent lumps. Follow the cream with the milk, slowly, but stirring rapidly for even distribution. Cook until the gravy begins to thicken, which only takes a minute or two.
- That's all it takes! If your gravy becomes too thick, simply stir in additional milk. The gravy will appear thinner when hot than it will become served and cooled.
- Serve on top of biscuits, toast, etc.