In my prior post, I made OFG Biscuits. A good biscuit needs gravy and the best gravy for biscuits is Sausage Gravy. Let’s make some!
I melted butter in a saucepan over medium high heat. I crumbled breakfast sausage into the pan. I used my OFG Breakfast Sausage but you can use any commercial breakfast sausage as well. You can buy it in bulk or squeeze it out of the casings of link sausage.
Saute the sausage until it is cooked through and crumbly. Add the seasonings and stir for 1 minute.
Sprinkle the flour over the sausage and stir to coat. Pour the milk over the sausage and stir to pick up any bits stuck to the bottom of the pan. Continue to stir and cook until it just comes to a boil and the gravy thickens.
Remove from the heat and serve.
This is a great gravy! It is creamy and full of herb flavours. The sausage gives it a touch of bite. The hard part is to stop eating it!
The Old Fat Guy
- 15 ml (1 tablespoon) butter
- 275 grams (2/3 pound) bulk breakfast sausage
- 1 ml (1/4 teaspoon) sage
- 1 ml (1/4 teaspoon) thyme
- 1 ml (1/4 teaspoon) rosemary
- 1 ml (1/4 teaspoon) pepper
- 65 ml (1/4 cup plus 1 tablespoon) flour
- 625 ml (2 1/2 cups) milk
- salt & pepper to taste
- Melt the butter over medium high heat.
- Crumble the sausage into the pan. Cook and break the sausage up with the spoon until the sausage is cooked through.
- Add the herbs and cook for 1 more minute.
- Sprinkle the flour over the sausage and stir to coat.
- Add the milk and stir. Continue to cook and stir until the gravy comes to a boil and thickens.
- Taste and add salt and pepper to taste.