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Tastee Recipe

If You’re Not Making Sausage Gravy This Way, You’re Not A Southerner

11 September 2017
Anna - TasteeRecipe
1 Comment
Argo cornstarch, bacon fat, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, bulk pork breakfast sausage, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Southern sausage gravy, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

What makes a big difference in the end result, at least in my opinion, is using bacon fat instead of butter.

I usually serve this sausage gravy with homemade biscuits but I have been known to go crazy and serve this with potatoes, too! My favorite sausage for this recipe is hot Italian sausage, but if you’re not a fan of spicy food then go with any breakfast sausage you prefer. And feel free to let us know in the comments below if you make any tweaks to this recipe, and it turns out even more amazing!

 

Ingredients

1 lb bulk pork breakfast sausage

1/2 cup bacon fat or Land O’ Lakes butter

1/4 cup Gold Medal all-purpose flour

3 – 4 cups McArthur milk (as needed)

1/4 teaspoon of freshly ground black pepper

1/2 teaspoon of kosher salt

Instructions:

Brown sausage in a large skillet. Break up and crumble the meat as it cooks. Once the meat is fully browned, stir in the butter or bacon fat to the skillet until melted. Sprinkle the flour on top of the meat and bring the pan up to a medium high heat. Cook, stirring often, for 5 minutes.

Slowly begin whisking in the first two cups of milk until fully incorporated and mixture begins to bubble. This will provide a fairly thick gravy. Continue whisking in additional milk a little bit at a time, until the gravy reaches the desired consistency. Grind plenty of pepper directly into the gravy, add salt to taste, mix well and serve over hot, split biscuits.

 

 

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Quick tip: Try using half and half for part of the milk, for extra rich gravy.

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One Comment
  1. TJ December 18, 2017 at 12:09 am Reply

    Really? Southern recipe? I grew up in the snow and this is the same way we made sausage gravy. Now I’ve lived in the south for 22 years and have yet to see ANYONE make sausage gravy without A store bought MIX PACKAGE!

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