How to Make Yummy Buttermilk Sausage Gravy

Buttermilk Sausage Gravy. Buttermilk Sausage Gravy A result of having too much buttermilk on hand and wanting to make sausage gravy with a new twist to us. The gravy isn't anything special, just a sausage and roux gravy. Alongside biscuits and gravy you can find scrambled or fried eggs and homemade jelly just in case you wanted a biscuit to grab and go.

Buttermilk Sausage Gravy Sausage gravy is incredibly classic to serve up with buttermilk biscuits and really easy to make. Start by cooking off your pork sausage and then remove it because you'll need to make a roux with the rendered pork sausage fat. This next part is crucial to have a nice thick sausage gravy for your biscuits. You can cook Buttermilk Sausage Gravy using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Buttermilk Sausage Gravy

  1. It’s 1 lb of bulk breakfast sausage, your favorite variety.
  2. You need 1/4 cup of all-purpose flour.
  3. You need 3 cup of milk.
  4. You need 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).

This is exactly how I make my sausage gravy with two exceptions- I put a dash of Worcestershire sauce and I put a pinch of red pepper flakes. Also, when I serve it, I cut a biscuit in half, place a fried egg on top, cover with sausage gravy and shredded cheddar and serve alongside homemade breakfast potatoes. Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. For the sausage: Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper.

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!.

Buttermilk Biscuits With Chorizo Cream Gravy. If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. There are so many great basic buttermilk biscuit recipes out. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. While they bake, brown your breakfast sausage, then stir in flour and milk to make a creamy gravy.

Leave a Reply

Your email address will not be published. Required fields are marked *