Ingredients :
- 1 lb bulk breakfast sausage, your favorite variety
- 1/4 cup all-purpose flour
- 3 cup milk
- 1 cup buttermilk
- 1/2 tsp black pepper
- 1 tsp sea salt (start with 1/2 tsp and adjust to taste)
Method :
- 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.
- Whisk flour into sausage drippings to make a roux. Cook until golden. About 4 minutes. This cooks out the raw flavor of the flour.
- Whisk milk and buttermilk into roux until well incorporated and no lumps remain. Increase heat to medium high. Bring gravy to a slow boil until it thickens slightly, whisking constantly. About 5 minutes.
- 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.
- Serve over your favorite biscuits, toast, eggs, hash browns, heck just about anything! Lol! Enjoy!
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