Scrumptious Sausage Gravy

I thought it fitting that the first recipe I featured on my new blog contain some sort of “gravy” to honor my chosen name! So my friend Charing suggested the tried and true Southern sausage gravy and biscuits. Everyone has their own way of making their gravy but this is how my Mom, my Aunt Cici, and now me, make ours.

Scrumptious Sausage Gravy
h/t: family recipe
difficulty: easy to medium
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
1.5 to 2 cups milk (depending on how thick you like your gravy)
Freshly ground black pepper, to taste
Baked Biscuits (my family likes Pillsbury Grands! Biscuits)

Heat a skillet over medium-high heat. Add the sausage, break it up with a spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes or so.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, breaking up the flour clumps for about 1 minute. Continue whisking, and pour the milk into the skillet and bring the gravy to a boil. (keep in mind you can always add more milk, but you can’t take it away) Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the baked biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
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The first couple times I made this, I must be honest, it didn’t turn out too well. However, like a lot of things in the cooking world, once you get the hang of it, it only gets better. So don’t be discouraged if your first couple gravy attempts are too thick or to thin. Keep at it, and let me know how it goes!