Every weekend we celebrate the days that start with the letter “S” by making a hot breakfast. Some days it’s a simple bacon and eggs and others it might be an intricate cinnamon roll. Recently I got a hankerin’ for some good ol’ biscuits and gravy. You know the kind I mean: a homestyle country gravy. A white gravy with chunks of sausage and visible flakes of pepper. It’s such a comfort breakfast food. Now, you may be tempted to buy one of those little, red packets of “Country Gravy” because they are easy and quick. Believe me, once you give this recipe that uses real sausage a try, you’ll forget that aisle of the grocery store even exists. With only four ingredients, you’ll wonder why you never tried making your own homestyle country gravy before.
½ pound ground breakfast sausage
¼ cup flour
1 ½ – 2 cups milk
Black Pepper to taste
In a skillet, cook your ground breakfast sausage. You shouldn’t need any oil or butter because there is typically sufficient grease in the meat itself.
Once your sausage is cooked through, add the flour and stir to coat all of the crumbly pieces. Cook and stir for 1-2 minutes. This cooking is removing the raw flour taste, a helpful tip everyone should know who is making gravy of any kind.
Add in the milk starting with 1 ½ cups. At first it is going to look very very soupy. Don’t despair! You want the milk to heat up and start bubbling. The gravy will begin thickening. If you end up making your gravy too thick, just add a little more milk to thin it out.
Finally, grind some black pepper into the gravy. You can afford to be generous with the pepper as there are not many other seasonings (aside from what is in the sausage).
Ladle the homestyle country gravy generously over some fresh biscuits, top with more freshly ground pepper (if desired), and serve!