Creamy, Dreamy Country Gravy

The best country gravy recipe? Absolutely! My easy sausage gravy brings Southern comfort to your table. A simple, creamy, and utterly delicious breakfast treat. Get the recipe!

Alright, let's dive into the wonderful world of gravy. Ever had a morning where only gravy-smothered biscuits will do? Then country gravy is for you! This is proper stick-to-your-ribs comfort food.

Creamy, Dreamy Country Gravy : A Southern Staple

This country gravy is the classic southern recipe . this gravy has origins in the american south. it is often served with biscuits or chicken-fried steak.

We are talking simple, comforting, and utterly delicious. it is an easy sausage gravy to whip up. expect it to be ready in under 20 minutes.

This recipe makes about 4 servings.

What Makes This The Best Sausage Gravy Recipe ?

Forget fancy restaurants. the best sausage gravy is homemade. honestly, a warm bowl of this goodness is unbeatable. it starts with a roux, ends with pure satisfaction.

This homemade sausage gravy is delicious and rich. what makes it special? you are in control, and make it taste the way you love it most!

The Magic of A Southern Breakfast

One big benefit is its versatility. this ultimate breakfast addition is great with biscuits, eggs, or even fried chicken. it's a hug in a bowl, perfect for chilly mornings or anytime you need a little southern comfort.

It is the best sausage gravy you'll find. now, let's gather our bits and pieces. this creamy dream requires a few simple ingredients.

Let's check them out.

Alright, let's whip up some country gravy ! Honestly, nothing screams Southern comfort like this. It's the ultimate breakfast, even Mr. Bean would agree!

Ingredients & Equipment: The Lowdown

Let's break down what you need to make this dreamy gravy. Don't worry, it's simpler than a cuppa tea to brew. This best sausage gravy recipe is so easy.

Main Ingredients: Measurements Matter

• Unsalted butter: 4 tablespoons (57g).
• All-purpose flour: 4 tablespoons (30g).
• Whole milk: 2 cups (473ml).
• Pan drippings: 1 cup (237ml), or broth, or more milk.
• Kosher salt: 1/2 teaspoon (2.5ml).
• Black pepper: 1/4 teaspoon (1.25ml).
• Cayenne pepper: Pinch (optional).

If you want the best sausage gravy , find some good sausage. For the milk: whole milk makes it richer. You know?

Seasoning Notes: Spice It Up

Don't be afraid to experiment! You can substitute for flavor enhancers, like onion powder for aromatics. Red pepper flakes can add a kick. The secret to Southern flavors is layering.

Equipment Needed: Keep It Simple

• Medium saucepan: Your gravy's home.
• Whisk: Essential to avoiding lumps. Trust me.
• Measuring cups and spoons: Precise measurements are key.

Don't have a whisk? a fork works in a pinch. just stir, stir, stir! honestly, the magic is more about technique than fancy gadgets.

This homemade sausage gravy doesn't take much. you can try with the vegetarian sausage gravy!

Let's make some gravy! this easy sausage gravy is a southern recipe for everyone. my grandma always said, “a little bit of love makes everything better” .

It's so yummy. the southern sausage gravy is to die for.

Creamy, Dreamy Country Gravy (Even a cuppa tea, Mr. Bean would agree!)

Honestly, is there anything more comforting than a plate piled high with southern breakfast goodness, all doused in glorious, creamy country gravy ? i don't think so.

This easy sausage gravy recipe is gonna be your new best friend. trust me. it’s like a warm hug on a cold morning.

This classic country gravy recipe is your ticket to southern comfort food heaven. whether you're drenching biscuits, smothering chicken-fried steak, or jazzing up mashed potatoes, this creamy, peppery gravy is the perfect accompaniment.

It's quick, easy, and guaranteed to be a crowd-pleaser. it harkens back to grandma's kitchen, filled with simple, soul-warming goodness.

Prep Like a Pro!

• Essential mise en place : Get everything measured out. You know, mise en place makes it easier! Flour, milk, butter, spices all in their little bowls.

• Time-saving organization tips : I like to pre-measure my flour and have the milk ready. This speeds things up. A good plan will provide the Ultimate Breakfast .

• Safety reminders : Watch that heat! No one wants burnt butter. It tastes nasty and then you have to start again!

Let's Get Gravy-fied: Step-by-Step

1. Melt the Butter : In a medium saucepan over medium heat, melt 4 tablespoons of butter.

2. Make the Roux : Whisk in 4 tablespoons of flour. Cook for 1- 2 minutes , stirring. It should be a smooth, golden paste. This is the roux .

3. Add the Liquid : Slowly whisk in 1 cup of pan drippings (or broth, or milk), a little at a time. Use the Best Sausage drippings!.

4. Add the remaining liquid : Slowly whisk in the remaining 2 cups of whole milk (or half-and-half).

5. Simmer Time : Bring to a simmer, stirring. Reduce heat. Simmer for 5- 7 minutes , or until thick.

6. Season and Serve : Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of cayenne (optional). Taste and adjust. Serve immediately!

Pro Tips for the Best Sausage Gravy Recipe

• Low and slow is the way to go : Cook that roux gently. It adds so much flavour.

• Whisk like your life depends on it : No lumps allowed!

• Taste as you go : This is the only way to get the Southern Sausage Gravy just right. What really makes a Southern Recipe shine is lots of love!

So, there you have it. my homemade sausage gravy recipe. go on, give it a whirl and taste the magic! honestly, once you nail this one, you'll be making it every weekend.

This is the best sausage gravy for me. i hope it is for you too. it is not hard at all!

Alright, let's dive into some extra bits for this creamy, dreamy country gravy recipe. It’s the little things that make a big difference, you know?

Recipe Notes: Let's Talk Gravy

These are some extra tips to ensure your Homemade Sausage Gravy is the best it can be.

Serving Suggestions: Get Your Gravy On!

First things first: plating. a simple drizzle over golden-brown biscuits is classic. honestly though, don't be shy! smother that southern breakfast in gravy.

A sprig of parsley adds a fancy touch, right? for sides, think crispy bacon or a fruit salad. something to cut through the richness.

A tall glass of sweet tea? oh my gosh, yes!

Storage Tips: Gravy-Saving Grace

Leftover country gravy ? lucky you! pop it in an airtight container in the fridge for up to three days.

Want to freeze it? it works, but the texture might change a bit. when reheating, add a splash of milk.

Stir constantly over low heat. this helps smooth it out and prevent curdling. don't boil it!

Variations: Gravy Your Way

Want to make it southern sausage gravy ? brown some good quality sausage before you start the roux. oh, it's a game changer.

Want a lighter version? use skimmed milk instead of whole. not quite the same, but still delish. you can't have best sausage gravy without the best sausage .

It's all about the ultimate breakfast , isn't it? if you want to try to recreate a southern recipe , this easy sausage gravy is a winner!

Nutrition Basics: Fueling Up

Okay, let's be real. this isn't health food. it’s country gravy . however, it does provide some protein and calcium. portion control is key! consider using leaner sausage if you are doing sausage gravy often.

Listen, making the best Sausage Gravy Recipe should be fun. Don’t stress too much. This recipe makes the best gravy, seriously. Don't be scared to try it! You got this!

Frequently Asked Questions

Help! My country gravy is lumpy! What did I do wrong?

Lumps in your country gravy are usually caused by the flour not being fully incorporated into the fat (butter or drippings) before adding the liquid, or by adding the liquid too quickly. To avoid lumps, whisk the flour into the melted butter until a smooth paste forms, and then gradually whisk in the milk or broth, a little at a time, ensuring each addition is fully combined before adding more. If lumps persist, try using an immersion blender or straining the gravy through a fine-mesh sieve.

Can I make country gravy ahead of time?

Yes, you can make country gravy ahead of time, but its texture might change upon reheating. Let the gravy cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to thin it out if it has thickened too much. Reheat gently over low heat, stirring frequently to prevent sticking or scorching. Just like reheated Yorkshire puddings, it's best fresh but still serviceable after a reheat!

What if I don't have pan drippings for my country gravy? Can I still make it?

Absolutely! While pan drippings add a ton of flavor, you can still make delicious country gravy without them. Substitute chicken or beef broth, or even just use more milk or half-and-half. If using broth, consider adding a pinch of poultry seasoning (like you'd find in Paxo) to mimic some of that savory flavor you'd get from drippings.

How can I make my country gravy thicker or thinner?

To thicken country gravy, mix a tablespoon of cornstarch or flour with two tablespoons of cold water to create a slurry. Whisk the slurry into the simmering gravy and continue to cook for a minute or two until it thickens to your liking. To thin it, simply add more milk or broth, a little at a time, until you reach the desired consistency. Remember to stir it well!

Is country gravy healthy? What are the nutritional considerations?

Country gravy, while undeniably delicious, is relatively high in fat and calories due to the butter, flour, and milk/cream. It's best enjoyed in moderation as part of a balanced meal. You can lighten it up a bit by using skim milk instead of whole milk or half-and-half, but be aware that it will affect the richness and flavor. Think of it as a treat, like a cheeky Nando's!

Can I add sausage to my country gravy?

You absolutely can! Adding sausage will level up your country gravy, turning it into classic sausage gravy. Crumble and cook your sausage in the pan before adding the butter and flour, letting those lovely sausage fats infuse the gravy with even more savory flavour. It's perfect for a hearty breakfast or brunch, especially served over warm biscuits, as Mary Berry would attest to!

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