Sometimes you just gotta have some classic but sinfully delicious sausage gravy with them biscuits. One of the tricks to amazing sausage gravy is the Maillard reaction (used all the time by actual chefs), where the sausage becomes seared and sticks to the pan and form a dark brown/black layer. Once other ingredients are added, they cause this layer to unstick, lending to a delicious and flavorful gravy. This recipe is super easy to make and only uses 5 ingredients!
The original recipe is from: http://www.deepsouthdish.com/2009/01/homemade-southern-sausage-gravy.html#axzz58QzDp7rR
To learn how to make homemade buttermilk biscuits
To learn how to make homemade sourdough biscuits
To learn how to make a vegetarian "sausage" gravy
Ingredients:
1 pound roll of pork breakfast sausage (like Jimmy Dean) or sausage links, thawed
1/4 cup (4 Tbsp.) of butter, bacon fat or vegetable/canola oil
1/4 cup of all purpose flour
3 to 4 cups of milk, more or less, as needed
Freshly ground black pepper, to taste
Directions:
Using an aluminum saucepan on medium heat, brown sausage, breaking up and crumbling the meat as it cooks, allowing it to become well browned and form a dark layer on the bottom of the pan.
If you're making biscuits, now is a good time to stick them in the oven.
Once the meat is fully browned, stir in the butter (I used 2 Tbsp. but you can use 4) or bacon fat to the skillet until melted.
Sprinkle the flour on top of the meat and bring the pan up to a medium high heat.
Cook, stirring often, for 5 minutes.
Slowly begin whisking in the first two cups of milk until fully incorporated and mixture begins to bubble. This will provide a fairly thick gravy. Continue whisking in additional milk a little bit at a time, until the gravy reaches the desired consistency. Grind plenty of pepper directly into the gravy, mix well and serve over biscuits.
Store in an airtight container and refrigerate up to 1 week.
Makes ~ 2-3 cups of gravy.
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