The post prior to this is my homemade fluffy biscuits. Here is the sausage gravy I promised. 🙂 This is not just your standard sausage gravy, it is my dear friend, Bill’s sausage gravy. I learned this many years ago at his home, where he often made wonderful meals for his many guests. The secret in his amazing gravy was the use of bacon grease. The fat that renders from the sausage isn’t really enough to make a roux, so often times butter is also called for in such a recipe. Many people serve bacon with a large country breakfast, so why not utilize your leftover bacon grease in place of butter? This used to be a norm many, many years ago, but has become a ‘lost’ practice. We waste way too much of our food in modern meal prep. If you weren’t planning on making bacon, reconsider…. How long has it been since you’ve had a B.L.T.? 😉
- 1/2 lb. sausage
- 1/4 cup bacon grease*
- 1/4 cup gluten free or regular flour**
- 2 cups milk
- In a large saucepan over medium-high heat, brown sausage. Crumble the sausage the best you can so that you have small bits.
- Add bacon grease to total about 1/4 cup cooking fat.
- Add flour, stir and cook over medium heat for about three minutes.
- Slowly add, while whisking, the 2 cups milk. Continue to cook for about five more minutes or until thickened to desired consistency.
- You can add more milk to thin. If you want it thicker, add a teaspoon of cornstarch to a little bit of cold milk, stir well, and then add to the gravy.
- Serve over warm biscuits.