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Gravy can be made for just about any meal and is great over biscuits, potatoes, meat, or breads. You can make chicken gravy, ham gravy, sausage gravy, beef gravy, or even vegetable gravy! For many people, Sunday mornings are not complete without a huge “Sunday Breakfast” with great food and family. Often, a breakfast is not complete without sausage gravy. The following will provide the basic steps on making gravy using a mild pork sausage.

You can spice things up by using a spicy sausage or adding some ground red cayenne pepper to the mix.  The overall taste can be adjusted to fit your needs by adding or subtracting the amount of seasoning used. We work to keep a low sodium diet and more often than not the sausage will have plenty of sodium so use salt sparingly while making the gravy. You can always add a little to your own plate if the gravy is not salty enough for your taste. This also applies to how much pepper is used.
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What You Will Need

• 1 Pound breakfast sausage
• 5 Tablespoons flour
• 1/2 Teaspoon salt (more or less to taste)
• 1/8 to 1/4 Teaspoon ground black pepper (more or less to taste)
• Skim Milk
• Large Frying Pan
• Spatula
• Pampered Chef Mix ‘N Chop
• Mixing bowl
• Small Container for mixture
• Extra Seasonings

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Steps to Make Sausage Gravy

Step 1: Begin by browning the ground sausage over medium-high heat in a large skillet.

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Step 2: Using a Pampered Chef Mix ‘N Chop or a spatula, finely chop the sausage while it is cooking.

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Step 3: Once the sausage is browned thoroughly transfer it to the mixing bowl leaving the grease behind in the skillet.

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Step 4: Salt and pepper  your skillet generously (this is the extra seasonings and not what will be measured out).

Step 5: In a small canister (a clean peanut butter jar works great) add flour, salt and pepper.

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Step 6: Fill the canister with cold milk leaving just enough room to allow the liquid to move as you shake the canister.

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NOTE: Do not put hot liquids in the canister or the pressure of expanding gas will cause the lid to come off and may seriously burn you.

NOTE: Try to use a canister or jar with a lid that will not leak.

Step 7: Place the lid on the canister and shake vigorously (typically over the sink to avoid a mess if the lid comes off).

Step 8: Heat skillet on high just long enough to bring the temperature of the skillet up.

Step 9: Quickly add the milk/flour mixture to the skillet and scrape the bottom with the spatula.

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NOTE: This process is where the flour will cook with the remains of the sausage in the pan. Cook this mixture for a few minutes before adding the milk. Use the back of the spatula to smooth out the mixture and avoid clumps of dry flour in the gravy.

Step 10: After the mixture has cooked, slowly add more milk to the skillet while continuously stirring the mixture.

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NOTE: The amount of milk will vary with each batch of gravy. Take your time adding milk until you reach the desired consistency.

Tip: If you do not have enough milk, water can be added to reach the desired consistency, although at least 2 cups are milk are initially needed to make the gravy.

Step 11: Cook the gravy over medium to medium-high heat while stirring and smashing out any clumps in the gravy.

Step 12: Once the gravy is smooth and heated well, add in the bowl of cooked, crumbled sausage.

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Step 13: Mix well and heat for a few minutes, serve warm over fresh biscuits, with scrambled eggs, or with toast.

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The use of thick gravy such as sausage gravy is often thought of as an American tradition, but many cultures have made gravy over many generations. Many mixes and jars of gravy can be found at grocery stores such as Meijer or Walmart, but this recipe is simple and uses basic ingredients. Making gravy takes time and patients. Stirring the sauce during the cooking process is key to keeping the lumps out. Another benefit of making delicious additions such as sausage gravy can help you to save money by avoiding the urge to eat out for breakfast.

Do you have a favorite way to make gravy? How did your grandmother or mom make it while you were growing up? We would like to hear from you; please feel free to comment below.