- 1lb Breakfast Sausage
- ~1/2 cup All Purpose Flour
- ~4 cups 2% or Whole Milk
- Salt and Pepper for taste
- My Preferred Tools
- Cast Iron Skillet
- Granny Fork
- Patty out breakfast sausage into to about 7 or 8 small patties. Place patties into skillet and cook at medium high heat until seared on both sides and cooked thoroughly in the center.
- Remove patties from skillet.
- You should be left with 4 or so tablespoons of grease in the bottom of your skillet. If you feel there is not enough grease, you can substitute with a couple tablespoons of vegetable oil or butter in order to make your roux.
- Add flour to your skillet until all visible grease is soaked up. If you want to make a slightly bigger batch or you want thicker gravy, you may add flour until the mixture begins to form little balls in the bottom of your skillet.
- Cook roux mixture for about three minutes while constantly stirring. I use a three tonged granny fork to mix my gravy. You can also use a regular fork or whisk.
- Add 2-3 cups of your milk and stir on medium to medium-low heat.
- Once mixture starts to thicken turn off heat and continue stirring until your desired thickness. Salt and pepper to taste.
- If your gravy turns out thinner than you want simply turn the heat back on and continue stirring. If you really have trouble you can stir in a couple of teaspoons of 50/50 cornstarch/water mixture to your gravy.
- If it turns out thicker than you want, stir more milk into your gravy.
- At the very end I crumble the cooked sausage back to my gravy for extra flavor and texture, but this is completely up to you.
- Best served over warm biscuits!
The Ag Wife