The Hungryboys requested breakfast for dinner tonight, one of our lazier meals and not the healthiest but sure is tasty and expeditious. Anyway, as part of the meal I threw together some super simple sausage gravy, which turned out superb, of course, and thought I would share the secret to perfect sausage gravy, with only 4 ingredients.
Step One…cook sausage( I used all natural Wampler’s from right down the road near Buttermilk Rd on Hwy 70) crumble it as you go. Leave the sausage in the pan. Most gravy recipes tell you to remove it and just use the grease. Well, screw them, that is waaaay to much effort and this method produces better results anyway. Step Two…after all the pink is cooked out of the sausage and you have crumbled it up into nice small bits, sprinkle on a generous quantity of Wondra flour. It is a very fine flour made for gravies and sauces and is almost impossible to clump. It allows for super easy, super simple thickening and doesn’t use any extra fat or corn starch or anything nasty. It is awesome for breading things for frying too, but a little pricey to use too much of. You want to add enough flower until you don’t see “loose” grease in the pan. It will look dusted(see the pic) like a prairie in the valley after a winter snow storm or the mustachio of a 70’s era porn star turned coke fiend. Cook like this, stirring , for around 5-8 minutes or so to cook the flour.
Step Three…Add some whole milk, stirring constantly, heat on med-low, until desired thickness. If it’s too thin cook a little longer or add a pinch or two of the Wondra , if it’s too thich, add a little more milk. Using whole milk means you don’t have to worry about it scalding as it can handle a little rougher treatment than lower fat products. Plus, you’re eating freaking gravy, some skim milk will not save you or your big ol’ butt. You only live once, right? I’d rather die young stuffed full of gravy than live forever eating steamed veggies .Step Four…put this yumminess on some biscuits and eat! Seriously! Go make this right now, there is no reason not to. The gravy will keep in the fridge for a week or so, unless i am around, in which case it won’t last very long at all.