I am addicted to Country Sausage Gravy on biscuits with eggs. If I see them in a restaurant, I have to order them. My sis always made her own, and one day I actually had some italian sausage in the morning while I was already cooking up a batch of meatballs (recipe either posted or should be posted soon), so I decided to try my hand at making this yummy breakfast gravy. It really was quick and easy. I was surprised that it just turned out super good. My sis adds onions to hers, but I liked it without.
Country Sausage Gravy
- July 16, 2016
- Serves 4 4
In large skillet, brown the italian sausage on medium-high heat. The sausage should be browned, not just cooked.
Add the flour to the sausage and cook for about 1-2 minutes. You are trying to make something similar to a roux, where the flour is ready for the milk.
Add the milk and black pepper, bring to a boil and cook for an additional 2-3 minutes. Sauce should be thick and creamy