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!
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!
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