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Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon or spatula, until browned and fully cooked, about 5-7 minutes. Be sure to cook it until it’s nice and crispy for extra flavor.
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Add the flour: Once the sausage is cooked, sprinkle the flour evenly over the sausage and stir to combine. Continue to cook for about 1-2 minutes, allowing the flour to cook through and create a roux (this will thicken the gravy).
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Add the milk: Gradually pour in the milk while stirring constantly. Make sure to scrape up any bits from the bottom of the pan for added flavor. Bring the mixture to a simmer, and cook for 5-7 minutes until the gravy thickens to your desired consistency. If the gravy gets too thick, add more milk a little at a time until it reaches your preferred texture.
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Season: Season the gravy with salt and black pepper to taste. For an extra kick, sprinkle in a pinch of red pepper flakes or a dash of hot sauce.
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Serve: Pour the sausage gravy over warm biscuits, eggs, or whatever you like. It’s best served hot and fresh for the ultimate Southern breakfast experience.
Serving and Storage Tips:
- Serve: This sausage gravy is perfect when served over warm, flaky biscuits, but it also works great as a topping for mashed potatoes, scrambled eggs, or even roasted vegetables.
- Storage: Leftover sausage gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up in a skillet over low heat, adding a splash of milk to thin it out if necessary.
Variants:
- Spicy Sausage Gravy: For a spicier version, use hot breakfast sausage or add diced jalapeños to the gravy for extra heat.
- Vegetarian Sausage Gravy: If you prefer a vegetarian version, use plant-based sausage or crumbled tofu in place of the pork sausage.
- Mushroom Sausage Gravy: For an earthy twist, sauté some chopped mushrooms along with the sausage for added texture and flavor.
FAQ:
1. Can I make this ahead of time? Yes! You can make the sausage gravy in advance and store it in the refrigerator. When you’re ready to serve, simply reheat it over low heat, adding a little milk to restore its creamy texture.
2. Can I use skim milk instead of whole milk? While whole milk provides the richest, creamiest gravy, you can use skim milk or a milk alternative. The texture will be thinner, so you may need to adjust the amount of flour to thicken it.
3. Can I freeze sausage gravy? Yes, you can freeze sausage gravy. Store it in an airtight container or freezer bag, and it will keep for up to 2-3 months. Reheat it on the stove and add a little milk to get it back to the right consistency.
