Gravy Over Biscuits

Sausage Gravy

Last week I posted my biscuit recipe. This week I’m going to cover the gravy that goes with those biscuits.

Gravy basically consists of four things – meat, fat, flour, and milk. The key to the recipe is having the right ratio of all those things. It’s also important to know what to do and how to fix it if your ratio goes off.

The base ingredients we begin with are the fat and the meat. You can use any fat you like – bacon fat, butter, shortening – but I use butter. The meat is usually some kind of pork sausage, but you can also use beef or any other meat you like. I used to always used chipped beef because I like the flavor and texture better than sausage, but the beef I used has become too expensive. If you do use sausage, use a quality sausage. Cheap sausage will get the job done but you have more gristle and bone chips and whatnot to deal with. You can also use shredded leftover roast beef.

Sausage and Butter
Sausage and Butter

Place the butter in a pan to melt on medium heat. I like to use a nonstick pan with high sides for this. Once the butter is melted, break up the sausage and add it into the pan.

Raw Sausage In Butter
Raw Sausage In Butter

As the sausage is cooking you can add any spices you like into it. I like to add onion powder, garlic powder, salt and pepper into mine. You could also used minced onions and garlic, or dehydrated minced onion. Cook until the sausage is cooked through and lightly brown.

Cooked Sausage
Cooked Sausage

Once the sausage is ready, add the flour.

Add Flour To Sausage
Add Flour To Sausage

Mix it in thoroughly to create a roux, then continue to cook and stir for about 1 minute to help get rid of the raw flour taste.

Cooked Roux
Cooked Roux

Now you’re ready for the liquid. Add in the milk and water and turn the heat down just a bit. Continue to cook and stir until the gravy thickens to the consistency you like and is hot and bubbly. Taste it a few times while it’s cooking and add more salt or pepper if needed to suit your taste.

Gravy
Gravy

If the gravy gets too thick, add a bit more water or milk. If it’s too thin, just continue to let it cook until the liquid evaporates. Never adjust it by adding more flour! That will throw off the ratio and ruin your gravy.

When it’s as thick asĀ  you want it, remove it from the heat. Serve immediately over biscuits, toast, or whatever you like. The leftovers will keep for about a week in the fridge.

Gravy Over Biscuits
Gravy Over Biscuits

Sausage Gravy

1 stick of butter
1 pound ground sausage or other meat
Onion powder and garlic powder to taste
1/2 cup of flour
2 cups of milk
1 cup of water

In a skillet, melt the butter. Add meat and cook until cooked fully and lightly browned. Add flour and mix well, continue to cook for 1 minute. Add milk and water, continue cooking until liquid bubbles and reaches desired thickness. Serve over biscuits.

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