Sausage Gravy

Homemade sausage gravy that turns out perfectly every time has never been easier!

Sausage Gravy

1/2 pound sausage
1 1/2 cups whole milk
6 rounded tablespoons flour
3/4 tsp. up to 1-1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
2 cups whole milk

In a large skillet, brown sausage on medium-low heat crumbling it so that the pieces have a nickel-sized diameter or smaller.  When browned, transfer it without draining to a large bowl.  Put the 1-1/2 cups milk, flour, 3/4 tsp. of salt, and pepper into a container that seals well and shake until blended.  Set aside.  Measure out the 2 cups of milk.  

Melt the 3 tbsp. of butter in the skillet on medium heat.  When melted, re-shake the gravy mixture and add to skillet, stirring while doing so.  (A fish spatula or slotted spoon works well for this as it will help prevent any lumps from forming.) Immediately add the 2 cups of milk and continue stirring until thickened and bubbly.  Add the crumbled sausage, and cook and stir for 1-2 minutes more.  Taste gravy to see if any additional salt is needed as the sausage may provide enough salt.  If necessary, thin with a little additional milk.  Transfer to bowl that held the sausage and serve over biscuits.

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Recipe may be halved and will make 2 generous servings.  If you halve the recipe, do not halve the butter amount...use 3 tablespoons.

Biscuit Recommendation:  I used to make biscuits from scratch until I discovered Pillsbury Grands Southern Style Frozen Biscuits.  They give homemade biscuits a run for their money!  :)  You can find them in the freezer section where frozen breads are located.