I am trying not to complain about the last couple of days of hot, humid weather! I weeded my flowers on Friday it was really hot but worse on Saturday and Sunday so glad I got it done. My flowers are really tall so the weeds don’t show to just a casual look, but once I start looking I find them. Fourth of July is just around the corner, after that it seems like fall comes fast.
Today I am giving you the recipe for sausage gravy to go with the biscuit recipe I shared with you last week, I dare not make it too often!
Classic Sausage Gravy:
1 # Jimmy Dean breakfast sausage
1/3-1/2 cup all purpose flour or as needed
4 cups milk, or as needed ( I used 2 % )
Kosher salt and ground black pepper to taste
In a large skillet cook sausage until crumbly and no longer pink, Add 1/3 cup flour, if there are not enough drippings to make a roux add 2 Tablespoons butter, cook until bubbly. Whisk in milk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Adjust the gravy’s consistency if necessary. If its too thin, whisk in more flour 1 tablespoon at a time or if its too thick, add milk a couple Tablespoons at a time. Season generously with salt and pepper. Serve over biscuits warm. Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently over low heat.
Happy Fourth and have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.