4 ingredients plus salt and pepper and you have the best breakfast gravy ever!
Never in a million years did I think that a gravy recipe would make its way to my favorites list, but here we are! I started making gravy more regularly a few years ago because Nick and Cami both like it on mashed potatoes and in the 13 1/2 years I've been married, I basically never made gravy or purchased it for mashed potatoes. I was really surprised at how easy and quick it is and since Nick, Cami, and Matthew all love biscuits and gravy, I wanted to learn how to make a proper sausage gravy for them. I wanted to try it and give it another chance and it turns out that I really liked it too! A win all around!
What you need:
- 1 lb. sage pork breakfast sausage
- 1/4 cup all purpose flour
- 2 1/2 cups milk
- 1/8 tsp. crushed red pepper flakes
- Salt and pepper to taste
Directions:
- Cook sausage in a skillet over medium heat, crumbling as it browns.
- Sprinkle flour evenly over cooked sausage and stir until flour is absorbed, about 1 minute.
- Slowly add milk, little by little, stirring well after each addition.
- Add crushed red pepper and continue to cook until thickened.
- Season with salt and pepper to taste.
Now that I'm semi-okay with breakfast gravy, I would love to try Amy's Cooking Adventures' Biscuits & Gravy Casserole recipe because who doesn't love a good breakfast casserole! I feel like I'm always down to make savory breakfasts including Breakfast Burritos which are among my favorite brinner meal.
Easy Sausage Gravy
Ingredients:
- 1 lb. sage pork breakfast sausage
- 1/4 cup all purpose flour
- 2 1/2 cups milk
- 1/8 tsp. crushed red pepper flakes
- Salt and pepper to taste
Instructions:
- Cook sausage in a skillet over medium heat, crumbling as it browns.
- Sprinkle flour evenly over cooked sausage and stir until flour is absorbed, about 1 minute.
- Slowly add milk, little by little, stirring well after each addition.
- Add crushed red pepper and continue to cook until thickened.
- Season with salt and pepper to taste.
Notes:
Recipe from Sugar Spun Run
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