I’m not from the South, but they know how to make a proper breakfast gravy in those states! Luckily I had a friend from Kentucky when I was a child, and I took avid notes on how her mama made this when we had a sleepover. This gravy is traditionally served on a heavy biscuit, I use pre-made dough from the store.
Biscuits and Sausage Gravy
12 oz. ground breakfast sausage
5 TBSP flour
2 1/2 cups milk
1/4 tsp ground white pepper
Frying pan – nonstick is highly preferable!
If your biscuits require baking, start them first.
Place sausage in frying pan and cook over medium heat. Make sure to break up sausage into small pieces as it cooks.
DO NOT DRAIN GREASE!
Once sausage is cooked, turn heat down to low.
Add flour to meat and mix well. Add additional flour, a little at a time, if grease is still noticeable in pan.
Cook for 5 minutes, stirring often.
Add in milk and pepper, stirring continuously for 5-10 minutes. The gravy should bubble.
Remove from heat and let thicken for 5 minutes before serving.
If gravy becomes too thick, add small amounts of milk until desired consistency is reached.
Superhero Tip: Traditional southern style gravy should be thick enough to stick to the back of a spoon.
Second Superhero Tip: Instead of biscuits, serve this gravy over hash browns or another breakfast potato of your choosing.
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