Sausage gravy
Condiments, Dressings, Sauces, Pork
Submitted by Heather Bilyeu
Ingredients
- 1 lb sausage
- 1 Tbsp butter
- 1 Tbsp flour
- 1 ½ C heavy cream
- 1 C whole milk
- ½ tsp freshly cracked black pepper
- ¼ tsp salt
- 1 batch of your preferred buttermilk biscuits
Directions
In a large skillet over medium heat, brown the sausage, breaking it up as it cooks, until the edges start to crisp and no pink spots remain. Remove from skillet and place on a paper towel-lined plate to drain. Keep grease in the pan and return to the stove. Reduce heat to low and add butter and flour to skillet. Whisk together and let cook for 1–2 minutes. Slowly whisk in heavy cream, about 1/2 cup at a time, whisking between each addition to remove lumps. Add milk and whisk again. Continue to cook for about 5 minutes, whisking often, to thicken. Stir in salt, pepper and sausage. Cook 5 minutes more so flavors come together. Spoon warm over freshly baked biscuits and enjoy. Serves 4.
