Sausage Gravy
My family wanted lots more gravy and more oomph than the basic Bob Evans recipe which was my starting point. So I've amped things up with herbs and spice. It goes without saying you should adjust the seasonings according to your preference. Serve over your favorite biscuits. This recipe is easily halved.
Ingredients
- 1 pound breakfast pork sausage roll
- 1/4 cup + 2 Tbsp all-purpose flour
- 1/2 tsp dried ground sage
- 1/4 tsp salt
- 1/4 tsp dried thyme
- freshly grated black pepper to taste
- tiny grating of nutmeg to taste
- 3 cups milk
Instructions
- Brown the sausage in a large pan over medium heat until cooked through, stirring often to break up the meat into crumbles.
- Add the flour, sage, salt, thyme, black pepper and nutmeg; cook for about a minute, stirring often.
- Pour in the milk and stir well. Bring to a simmer, stirring often, and cook until gravy thickens to your liking. If needed, add a bit more salt to taste.
- Serve hot over (split) biscuits. Top with another grinding of black pepper if you desire.
Notes
- I like to use freshly grated whole nutmeg, but a pinch of ground nutmeg also does the trick.
- Since I'm often cooking for two, I usually cut the recipe in half. I use half of a one-pound roll of breakfast sausage, freezing the remaining half. Then I follow the recipe but use half as much as indicated of remaining ingredients.
- Store any leftover sausage gravy in the fridge. I add a bit of water or milk to loosen up the sauce while reheating.