Sausage Gravy
Fresh buttery biscuits covered in rich sausage gravy make a hearty weekend breakfast, but this easy to make gravy is also great over toast, an omelette, or roasted potatoes. Leftover gravy stores nicely in the refrigerator.
Ingredients
Instructions
In a medium skillet, over medium heat, brown the ground pork.
Reduce the heat to low and season the browned meat by adding the minced garlic, salt, cumin, sage, thyme, cayenne, and black pepper. Stir to combine.
Add the butter, increasing the heat if needed. When the butter is melted and no longer foams, add the flour and stir, absorbing the butter and any fat that rendered from the meat.
Add the milk and stir, combining the flour mixture thoroughly with the milk. Cook until the sauce is thickened to gravy consistency. Add more milk if you prefer a thinner consistency. Taste for salt and pepper and correct the seasoning if needed.
This recipe starts with unseasoned fresh ground pork, but you could also use your favorite bulk breakfast sausage. In that case, after browning the pre-seasoned sausage, you would skip to step 3. Enjoy!
