Monday, May 11, 2020

Recipe: Country Gravy (Sausage Gravy)

This is one of those American staples that I really like; usually found in Southern restaurants and breakfast places. I discovered it's incredibly easy to make at home, great for isolation brunch. Best served over warm plain biscuits but goes great with chicken fried steak or meatloaf too.


1 lb (450g) breakfast sausage
1/3 cup flour
2 cups milk
1 cup water
1 tbspn freshly ground black pepper


If you can find breakfast sausage in packs or plastic tubes this is best, if not cut open the casings on fresh pork sausages. 

Add the sausage to a saucepan and fry until brown, you might need to break up the meat into small chunks. You don't need oil to fry as there's plenty in the sausage itself. Once browned add the pepper and fry to distribute. Add the flour and stir until all the meat is well coated. 

Combine the water and milk in a pourable container like a measuring jug (pitcher). Add in small amounts and stir heavily to combine. 

The flour and meat fat will form a thick white sauce, keep adding till all the liquid is gone then taste. You can add more milk or pepper to taste if desired but this amount gives the consistency I like. Continue to stir on a medium heat until the desired consistency is reached. 

For serving suggestion pour over freshly baked biscuits, being careful to understand portion control.  1 biscuit with gravy can be quite heavy, decide if you want more *after* you've eaten the first. 

The gravy goes well with Southern comfort classics like meatloaf and fried chicken. Comfort food yum!