Old Fashioned Gravy with Blue and Gold Sausage
Savory comforting gravy packed with flavor and lots of love. Made with sausage.
Servings 8
Ingredients
- 1 pound blue and gold sausage (or sausage of your choice)
- up to 1/2 c flour
- milk the amount depends on how much fat renders from your sausage
- salt and pepper to taste
Instructions
- Brown the sausage well in a skillet, stirring to break it apart as it cooks.
- Scoot all the sausage to one side of the pan and tip up the pan to see how much fat rendered out. If you aren’t able to eyeball it, you can dump the pan into a measuring cup and then strain the sausage back into the pan. If you have ¼ cup fat, you’ll sprinkle on ¼ cup of flour.
- Stir the fat, sausage and flour as the flour cooks.
- Watch it closely, there will be a mixture around the sausage. Once you see that mixture turning just barely brown, you’re ready for milk. This usually takes about 2-5 minutes. Stir as you watch.
- Pour in the milk slowly all at once. You’ll need about 10-12 times the amount of milk as you needed flour. So, if you had ¼ cup of fat to begin with, you’ll add in at least 3 cups of milk.
- Gravy is made from your soul, so there aren’t exact measurements. Scrape the bottom of the pan as you stir to get all the yummy bits off the bottom and into your gravy.
- Add salt and pepper to taste.
- As it cooks, stir it frequently. If the gravy seems really thick, add another ½ cup of milk until it coats the back of a spoon but isn’t thick.
- The gravy will boil in the skillet, just keep stirring. You’ll see it change and darken just a little bit.
- Boil and stir for about 5 minutes until you see the darkening or until your soul says, honey, that’s it.
- Taste it and make sure it has enough salt and pepper and remove from heat.
- Serve over just about anything.