Recipe: Yummy Buttermilk Sausage Gravy

Buttermilk Sausage Gravy. Whisk milk and buttermilk into roux until well incorporated and no lumps remain, scraping up any bits sticking to the pan Increase heat to medium high. Bring gravy to a slow boil until it thickens slightly, whisking constantly. This is a family recipe for buttermilk sausage gravy that tastes best if you use Farmer John® sausage and bacon drippings.

This was the first type of gravy my mother taught me to make. Brown sausage in a large skillet over medium high heat, crumbling as it browns (use your potato masher to make it easy). Reduce the heat to medium low and add in the flour, stirring to combine. You can have Buttermilk Sausage Gravy using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Buttermilk Sausage Gravy

1. You need 1 lb of bulk breakfast sausage, your favorite variety.
2. You need 1/4 cup of all-purpose flour.
3. Prepare 3 cup of milk.
4. Prepare 1 cup of buttermilk.
5. You need 1/2 tsp of black pepper.
6. Prepare 1-1 1/2 tsp of sea salt (start with 1/2 tsp and adjust to taste).

Pour in the milk, stirring frequently, until it thickens to your desired consistency. Once the sausage is cooked through, stir in the flour, salt and pepper, making sure there are no clumps of flour. Whisk in the milk so that the flour is dissolved in the milk. Lower heat to a simmer and continue to cook as the gravy thickens.

Buttermilk Sausage Gravy instructions

1. Crumble and brown breakfast sausage in a large, deep sided saute pan over medium heat until brown and beginning to crisp. About 8 minutes. Remove sausage from pan to paper towel lined plate, leaving grease in pan..
2. Whisk flour into sausage drippings to make a roux. Cook until golden, stirring constantly. About 3-4 minutes. This cooks out the raw flavor of the flour..
3. Whisk milk and buttermilk into roux until well incorporated and no lumps remain, scraping up any bits sticking to the pan Increase heat to medium high. Bring gravy to a slow boil until it thickens slightly, whisking constantly. About 5 minutes..
4. Reduce heat to medium low. Taste a piece of cooked sausage to gage its saltiness. Stir in sausage, pepper and salt to taste (usually 1/2-1tsp for me). Lightly simmer uncovered until you have a nice thick gravy, stirring often. About 10 minutes more..
5. Serve over your favorite biscuits, toast, eggs, hash browns, heck just about anything! Lol! Enjoy!.

If the gravy is too thick, stir in some extra milk until it reaches desired consistency. Buttery Buttermilk Biscuits and Creamy Sausage Gravy Biscuit and Gravy fans, gear up for one of the best buttery biscuit and creamy gravy recipes out there. Large buttermilk biscuits hot from the oven perfectly crunchy on the outside and steamy and fluffy on the inside begging to be smothered with perfectly seasoned sausage gravy. Buttermilk Biscuits and Sausage Gravy have been served together in Southern kitchens for decades. It's not fancy food but, it is tummy filling and easy to make.