The Best Sausage Country Gravy EVER!

My kids say that I have the best sausage and biscuits ever. Maybe they’re biased, but I do turn my nose up at Biscuits and Gravy served in various restaurants. They were either too bland, too salty, too runny, too thick, or they used low-grade sausage. And you know the low-grade sausage means they don’t put much care into cooking. I love my gravy to be smooth, at the right consistency, flavorful with a kick of heat! If that’s what you’re looking for, then this is for you! Without further ado, here’s how I make sausage gravy that I use with the biscuit recipe I already shared.

The BEST Sausage Country Gravy

• 1 pound of hot sausage (you can also use a regular sausage and add red pepper flakes for heat)
• 3 tablespoons of butter
• 3 tablespoons of flour
• 2 cups of milk
• salt and pepper to taste

1. Brown the sausage in the skillet until cooked through. Remove the sausage from the pan and set aside.
2. Melt 3 tablespoons of butter in the pan. Whisk in 3 tablespoons of flour to mix the melted butter with the flour really good.
3. Gradually add milk to the pan using the whisk to blend all together. Sometimes the gravy may appear to be grainy but trust the process and keep whisking. It will smooth out. If the gravy appears too thin, you can add a bit of flour at a time. If it’s too thick, add a bit of milk at a time. Usually, all it takes is to wait awhile for the gravy to thicken and you probably won’t need to add any milk.
4. Add salt and pepper until it is at your preferred taste. Add the sausage back to the gravy and mix in.

That’s it! Easy peasy! Serve it up with homemade biscuits, a glass of orange juice, and a bowl of fresh fruit.