A classic white sausage gravy predominantly found in the southern United States. Served over light fluffy biscuits for a hearty, savory, and filling meal any time of the day.
Country Gravy Recipe (for biscuits)
A classic white sausage gravy predominantly found in the southern United States. Served over light fluffy biscuits for a hearty, savory, and filling meal any time of the day.
Servings: 16 servings
Cost: 10
Equipment
- high sided sauté pan
Ingredients
Food Ingredients
- 4 ounces american breakfast pork sausage
- 1 quart whole milk
- 2 tbsp all purpose flour
Flavor Balancers
- 2 tsp kosher salt or coarse ground sea salt
- 2 tsp black pepper ground
- 1 tbsp red wine vinegar
- 1 tbsp sugar granulated
Aromatics
- 1/2 tsp sage ground or rubbed
Instructions
- Pre-heat a large high sided sauté pan over medium heat.
- Add sausage and cook in pan until sausage is dark brown and fat has been released from the sausage.
- Add flour and rapidly stir to allow flour to adhere to the fat and sausage.
- Allow to cook for 2 minutes, stirring vigorously to form a brown roux.
- Add flavor balancers and aromatics.
- Sauté for 30 seconds.
- Add milk and bring to a simmer.
- Stir frequently to prevent burning.
- When gravy has thickened, remove from heat and serve immediately.
Notes
Chef Tips
The balance between flour and milk is what determines the thickness of this gravy. If you desire a more runny gravy, add extra milk. If you desire a thicker gravy, do not add the full quart of milk. It is easier and better tasting to adjust the amount of milk as opposed to trying to add flour later to thicken it.
Do not add red wine vinegar directly to milk without either cooking the vinegar first or thickening the gravy first. Acids, like vinegar, curdle milk when they are directly put in contact with each other.
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