If you had a brand new shiny saucier what would you make first. Bechamel? No. Hollandaise? No. Sausage Gravy of course! Here is my recipe.
World's Greatest Sausage Gravy
1. Brown 1/2 lb to 1 lb bulk pork breakfast sausage (that means no links) store bought is fine, homeground is better :) Good and brown is key here. The best sausage gravy I have made was when I got distracted and nearly burned the sausage. Browning the sausage good creates little brown bits in the bottom of the pan and these little brown bits taste good. The french call it 'fond' or foundation and is absolutely key to good sausage gravy.
2. Drop the heat to med-low and add 1/4 cup AP (all purpose) flour by sprinkling it over the sausage. Sprinkling reduces the chance of lumps. Although lumps are very easy to disguise in sausage gravy.
3. Season to taste with salt & pepper-this will depend on the type of sausage you used as well as personal taste. I use 1/2 tsp sea salt and 1/2 tsp fresh ground black pepper.
4. Stir constantly for a few minutes until it reaches a blond color.
5. Pour in 3 cups milk (whole milk is best but anything will do except skim). Watch that the steam doesn't get you.
6. Turn up the heat and bring to a boil, this will gelatinize the starches in the flour and thicken the sauce.
7. Once it hits a boil drop the heat back to med-low and simmer until you reach a bit thinner that you would like. Once the gravy hits the biscuits it will tighten up a bit and you don't want paste here. So a little runny is a good idea at this point.
8. Serve over fresh baked biscuits or toast. Fruit makes for a lovely accompaniment.
Now get out there and harden those arteries!
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