Sausage Trio, Mash and Cabbage with Onion Gravy (Photo credit: avlxyz)
Gravies are unique sauces are made from cooked vegetable or meat juices and other simple ingredients. There are many variations of the dishes but, often, the thick version is a popular breakfast staple throughout North America and Europe, where a traditional sausage gravy recipe is eaten over or with homemade or caned biscuits.
To make a thick and tasty batch of sausage gravy, one must first gather up the necessary ingredients. These include all purpose flour, salt, black pepper, whole milk, and ground sausage. The sausage can be either pork or turkey and any flavor of your choosing and the dish should ideally be prepared in a medium sized skillet or deep sided pan. As it was mentioned before, thickened gravy is most popularly consumed with buttermilk biscuits, which can be either homemade or canned.
You should begin by slicing the breakfast sausage in to one inch chunks and arranging them in to the heated pan or skillet. Make sure that you follow the directions on the sausage's package when you are cooking them and to flip them often until they are no longer red in the middle. Then, remove the patties to a paper towel or plate once they have cooked thoroughly and then set them aside.
Next you will need to dispose of some of the sausage's leftover grease, depending on how much gravy you wish to make. A large batch will likely require all of the grease while smaller ones will need slightly less. Be sure to dispose of any unneeded grease properly as the substance can damage or clog up a regular sink.
In the exact same pan, toss in about three tablespoons of the all-purpose white flour, mix it quickly in the residual grease, and allow it to sit on low heat for a couple of minutes.
Continue mixing the greasy mixture with a whisk until it is thoroughly blended. Add small amounts of flour if it seems to watery and more grease if it's too thick. Once the mixture is the right consistency, continue to regularly whisk it over the stove until it begins to brown. After about two to three minutes, the substance should be a nice light brown or tan color, depending on how much sausage grease was used.
Keep whisking the gravy while you pour in the whole milk. Start with one cup at first and then progressively add more until the mixture reaches a creamy consistency without any big lumps. Add in the salt and black pepper to taste and then stir the gravy for a few more minutes. Turn the burner on low and chop up the sausages in to bit size pieces while the mixture warms. Toss in the chunks of patties and mix them in thoroughly.
Taste the mixture and add in more salt, black pepper, or sausages until it tastes right. Then, transfer the mixture into a big dish so it can be served for breakfast.
To make a thick and tasty batch of sausage gravy, one must first gather up the necessary ingredients. These include all purpose flour, salt, black pepper, whole milk, and ground sausage. The sausage can be either pork or turkey and any flavor of your choosing and the dish should ideally be prepared in a medium sized skillet or deep sided pan. As it was mentioned before, thickened gravy is most popularly consumed with buttermilk biscuits, which can be either homemade or canned.
You should begin by slicing the breakfast sausage in to one inch chunks and arranging them in to the heated pan or skillet. Make sure that you follow the directions on the sausage's package when you are cooking them and to flip them often until they are no longer red in the middle. Then, remove the patties to a paper towel or plate once they have cooked thoroughly and then set them aside.
Next you will need to dispose of some of the sausage's leftover grease, depending on how much gravy you wish to make. A large batch will likely require all of the grease while smaller ones will need slightly less. Be sure to dispose of any unneeded grease properly as the substance can damage or clog up a regular sink.
In the exact same pan, toss in about three tablespoons of the all-purpose white flour, mix it quickly in the residual grease, and allow it to sit on low heat for a couple of minutes.
Continue mixing the greasy mixture with a whisk until it is thoroughly blended. Add small amounts of flour if it seems to watery and more grease if it's too thick. Once the mixture is the right consistency, continue to regularly whisk it over the stove until it begins to brown. After about two to three minutes, the substance should be a nice light brown or tan color, depending on how much sausage grease was used.
Keep whisking the gravy while you pour in the whole milk. Start with one cup at first and then progressively add more until the mixture reaches a creamy consistency without any big lumps. Add in the salt and black pepper to taste and then stir the gravy for a few more minutes. Turn the burner on low and chop up the sausages in to bit size pieces while the mixture warms. Toss in the chunks of patties and mix them in thoroughly.
Taste the mixture and add in more salt, black pepper, or sausages until it tastes right. Then, transfer the mixture into a big dish so it can be served for breakfast.
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