Family gatherings are unfortunately becoming more sparse as all of my siblings and I are older and in different states. When we do all get together though, my mom is sure to make all of our favorites- her homestyle breakfast sausage gravy and biscuits is the top of our list though.
This Easter things looked a little different than usual so my roommate and I had a little quarantine brunch and I made my mom’s recipe to bring a little bit of normality to this time in life.
Hope you enjoy and find a little comfort in some good soul food here <3
Ingredients:
- 1lb breakfast pork sausage (local butcher shops tend to have the best selection)
- LOTS of black pepper- about 2-3 tbsp
- Whole milk, about 4-5 cups
- 3 tbsp flour
- 1 tbsp sage (not necessary, but recommended)
Now you make it:
- In a large deep skillet or pot, cook the sausage through, making sure it is in small crumbles. Strain as much grease out of the pan as you can, but don’t totally dry out the meat
- Sprinkle the flour on top of the meat and stir on medium high heat until the flour browns on the meat
- Add about ¼ c of the milk to the pot and stir continuously, until the liquid thickens. This is the base of our roux
- Add the milk ½ c at a time, keeping it stirred until it is boiling and thick enough that if you drag the spoon through it you can see a streak on the bottom of the pot
- Mix in black pepper and sage if available. Continue to add milk in increments until you’ve reached a desired amount
- Turn the burner to a low simmer and frequently stir the gravy so that the milk doesn’t burn. If your gravy is not thickening after about 15 minutes, you can take a few tbsp of the gravy and put it in a cup and mix another tsp of flour into it, mixing that well, and then adding it to the pot. Stir this in for a few more minutes and it should help thicken the gravy
Serve this homestyle breakfast sausage gravy over fluffy biscuits- I linked my recipe here.
Enjoy!
