Buttermilk Sausage Gravy
A result of having too much buttermilk on hand and wanting to make sausage gravy with a new twist to us. An excellent and delicious experiment!
Buttermilk Sausage Gravy
A result of having too much buttermilk on hand and wanting to make sausage gravy with a new twist to us. An excellent and delicious experiment!
Cooking 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!
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