Biscuits and Gravy
My Mom wasn’t much of a cook. Oh, she was okay, but the real chef in our house was my Dad. My Dad is the sort of cook I wish I could be. He’s inventive in a way that I haven’t figured out how to be yet. Maybe there’s still hope for me?
Sausage gravy is one of my Dad’s wheelhouse recipes. When we go home, Dad makes this as a special request and it was always a treat growing up. And, my family loves it just as much as I did growing up.
Sausage gravy is perfect for slow Sunday mornings. There’s time in between the steps to linger with a cup of coffee and the newspaper or snuggled up on the couch. And, if you make extra, it’s delicious warmed up on busy weekday mornings as well. I like my gravy over my potatoes and served with a warm biscuits with honey and butter.
If you are nervous about making gravies and roux because you believe them to be complicated, this recipe is a great place to start because it’s very easy to make corrections to get your preferred thickness.
- 2 lbs of sausage (we like one hot and one mild)
- .5 c of flour
- 2 c of milk
- dash of hot sauce (optional)
- Cook sausage through, breaking it up into small pieces during the cooking process. Smaller is better,
- Keep the temperature up (I like medium high) so the sausage is nice and hot when you stir in your flour. It ought to melt into the sausage with no lumps, but be generous with the stirring to insure it’s well incorporated.
- Add 1.5 cups of the milk into the sausage and flour mixture and let come to a boil. You don’t have to babysit this roux too much. Give it a good stir and let it wait until bubbly, about five minutes. From here, adjust your consistency using milk. If your gravy is too thick, add the extra half cup of milk (I always do). If it’s too thin add more flour (start with 1/8 cup).
- Stir in a few dashes of your favorite hot sauce
- Serve piping hot over biscuits or potatoes.