Bill's Sausage Gravy
This is my version of sausage gravy...the best Pour over hot biscuits Follow these directions and you won't be disappointed Very fattening and Umm Umm Good
This is my version of sausage gravy...the best Pour over hot biscuits Follow these directions and you won't be disappointed Very fattening and Umm Umm Good
- Carbohydrate 4.55918125492737 g
- Cholesterol 16.7765625065405 mg
- Fat 6.29988646086515 g
- Fiber 0.14062500266271 g
- Protein 1.06645104234887 g
- Saturated Fat 3.93635083490622 g
- Serving Size 1 1 serving (28g)
- Sodium 125.385928921249 mg
- Sugar 4.41855625226466 g
- Trans Fat 0.477094791860633 g
- Calories 78 calories
Step-by-step
- Place sausage in a large, deep skillet.
- Cook over medium-high heat until evenly brown.
- Remove sausage with a slotted spoon, leaving the drippings in the pan.
- Stir in the butter until melted.
- Add flour, and stir until smooth.
- Reduce heat to medium, and cook until light brown.
- Gradually whisk in milk, and cook until thickened.
- Season with salt and pepper, and stir in cooked sausage.
- Reduce heat, and simmer for 12 to 15 minutes.
- If gravy becomes too thick, stir in a little more milk.
Velvety white gravy coats split biscuits with a rich, opaque cling that pools satisfyingly on the plate without breaking into greasy pools. Achieving this consistency relies entirely on managing starch gelatinization during the roux stage. When all-purpose flour hits the melted butter and rendered sausage drippings, the fats coat the individual starch granules to prevent lumping when cold liquid meets hot pan. Cooking this paste over medium heat until it turns a light golden brown eliminates the raw flour taste while retaining maximum thickening power. Whisking three cups of whole milk in a gradual stream prevents sudden temperature drops that cause seizing. Because milk proteins burn easily on the bottom of a skillet, maintaining moderate heat and constant motion ensures a smooth suspension.
Managing Texture and Chemical Balance
The interaction between pork fats, dairy proteins, and wheat starch dictates the final mouthfeel. Maple-flavored sausage introduces natural sugars that caramelize slightly in the skillet, adding subtle background notes that balance the heavy dairy fats. Simmering the finished mixture for twelve to fifteen minutes allows the starches to fully swell and trap the liquid. If the sauce tightens up too much during this simmer, incorporate an extra splash of whole milk to reset the viscosity.
- If lumps form during milk addition, remove the pan from the heat entirely and beat vigorously with a wire whisk until smooth.
- Keep salt additions modest until the very end, as commercial pork sausage contains significant sodium.
- Store leftover gravy in an airtight container in the refrigerator for up to three days, reheating gently over low heat with a tablespoon of milk to restore texture.
