A single tablespoon of all-purpose flour weighs about 8 grams and thickens roughly half a cup of milk to classic gravy consistency. Thats the number I kept coming back to. For 4 servings at half a cup each, youre looking at a quarter cup of flour (around 32 grams) paired with 2 cups of whole milk.

Bump it to thick and hearty? Triple the flour to 3 tablespoons per cup of milk, so 6 tablespoons total for those same 4 plates. Sausage fat matters more than I expected.

How to Make Sausage Gravy

One pound of breakfast sausage renders 3 to 4 tablespoons of drippings, and the roux works best at a 1:1 ratio by weight with flour. If youre feeding 8 people youll need about half a cup of flour (64 grams) and 4 cups of milk.

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Gravy from Sausage belongs to those dishes that seem fancy although they really are not such. It turns dense, hearty, meaty and honestly it requires only some ingredients to combine it. Sausage, Flour, milk and a bit of care during the cook…

That outlines it. The charm lies especially in that simplicity.

In a pan one scatters the Sausage for breakfast, browning it on medium heat or a bit higher until it cracks and cooks inwardly. Here where starts the pleasure. The main step happens when one plays a portion of Flour directly in the same pan, between the Sausage and the fat that it left.

That fat do not toss. The meat fat, mixed with Flour, give the thickness to the whole. Sometimes one talks about country Gravy, that works otherwise, without Sausage here.

In it one uses butter to form the roux. Indeed, that marks the main difefrence between both.

Mix the Flour constantly so that it well combine with the meat and fat. Leave it cook during some minutes before adding the milk. Like this the flavors can grow.

Later one pours the milk partially, mixing during the whole process, until the Gravy start to thicken and bubble. Keep the cook until it reach that ideal thickness. While it simmers, it continuously will thicken, so do not rush it.

For most creamy result, choose whole milk. Too thin or skim milk will give something more liquid and less rich. Regular Flour is the usual thickener here, it stops it from becoming too watery or easy.

Although gluten-free one-for-one Flour surprisingly well replaces the average. Some use corn Flour, leaving it rest with the meaty oils during minute or too before adding the liquid. Both methods work, only a bit differently according to the cooking mode.

Evaporated milk offers an alternative. Mixing it with a cup of water, one receives something close to normal milk. That is heritage from old cooking methods that some yet favor.

Adding cream to the mix forms entirely other approach. Some recipes include draining the Sausage, preparing roux in the same jar, using broth as base, ending with cream, later replacing the Sausage.

Any Sausage for breakfast from the store works for that. It is made up of ground pork with spices… Normally black pepper and sage as main.

Escape the maple or hickory versions, because they will erase the main taste. Pork fat works surprisingly in the roux if you want something special, although thick bacon also works and costs less. Most choose pork fat or that from Sausage.

Gravy from Sausage is a basic white sauce with extra spice. The most of them exit quite a lot light colored because of the preparation. White pepper adds sharp bitterness, during pepper give richness and depth.

The base from Flour, fat and milk stays fairly neutral alone, so good seasoning really matters.

Standard portion is around half a cup, ideal to cover biscuit or fill a breakfast plate. Pour quarter until half a cup above warm biscuits, corn bread or open sandwich for breakfast is traditional. The recipe scales well for big amount also.

Preparing it on a large scale, one gets one and half until two cups, what suffices for many or can go in thefreezer for later.

Perfect thickness depends on patience and steady movement of the spoon. Simply keep mixing and the Gravy will reduce to the wanted state. The whole process do not last forever, but it requires attention from start until finish.