About four to six cups of whole milk: For maximum creaminess and richness, use whole milk; however, if you want a lighter version, you may use 2% milk instead. You may adjust the gravy’s thickness by adding or subtracting milk.
Flavoring Options (Perform according to taste)
Season with salt and pepper; the amount of salt required may vary with the sausage’s flavor. Check the flavor as you go!
For a savory kick, try adding garlic powder or onion powder to the gravy. It will give it a bit more depth of flavor.
Clear and concise directions
1. Saute the meat. The ordinary and spicy pork sausages should be cooked over medium heat in a big pan or pot. To make the sausage more manageable, split it up into little bits and stir it around often. Brown it completely, making sure no pink bits remain. The richness of the gravy will be achieved by using the rendered fat from the sausage.
Step 2: Dust with flour. Turn down the heat just a notch once the sausage is done cooking. Evenly coat the sausage with the flour. Make sure the flour covers all of the sausage chunks equally by stirring constantly. To eliminate any raw flour flavor, let the flour simmer for one or two minutes.
Step3: Simmer in milk. With the sausage and flour combined, slowly pour in the entire milk while whisking continuously to prevent lumps. Four cups of milk is a good starting point; add more to get the consistency you want. The gravy will thicken while it simmers over low heat, stirring periodically. One to ten minutes is the typical time required for this.
4. Tailor the seasoning Adjust the seasoning with salt and pepper according to your taste when the gravy has thickened. To taste, you may add a sprinkle of cayenne pepper or red pepper flakes for a little more heat.
Recommended Serving Sizes
Warm, flaky biscuits are the perfect accompaniment to sausage gravy. If you’re not in a rush, you can use store-bought biscuits; if you have time, you can use handmade. Additionally, this gravy is delicious with:
The fried potatoes in hash browns are well complemented by the creamy gravy.
As a protein-packed side dish, scrambled eggs are the ideal complement to the heavy sauce.
Grilled or sautéed veggies: To brighten up the dish and enhance the nutritional value, garnish it with sautéed bell peppers or spinach and serve it with the gravy.
Making a big pot of sausage gravy will allow you to enjoy the leftovers for three or four days. If it becomes too thick during reheating, add a dash of milk to soften it up. You may do this gently on the stove or in the microwave.
Calorie Content (about per serving)
One serving, or one-eighth of the complete recipe, is roughly:
About 450 to 500 calories
Total fat: 35 grams Protein: 18 grams
Sugar: 12 grams
One gram of fiber
Contains 4 grams of sugar.
Remember that the brands and individual ingredients you use will determine the exact values.
Guidelines for Crafting the Finest Sausage Gravy
The thickening process should not be rushed: Allow the gravy to thicken and become rich by simmering it gently. It will not cling to the bottom of the saucepan if you stir it every so often.
Make the gravy to your liking by simmering in more or less milk; if you want it thicker, add less; if you want it thinner, add more.
Harmony of flavor: You may not even need salt if the sausage has enough salt. Before adding the seasonings in the end, give it a taste.
Cooling and heating: Sausage gravy has a tendency to thicken as it cools, so keep that in mind if you plan on preparin
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