Traditional biscuits and gravy are sure to be a hit at any morning gathering. On Sunday mornings, I prepare this sausage gravy dish for our firehouse’s eight-man crew. It’s great for large groups, parties, or just about anybody who wants a satisfying Southern breakfast since it’s easy to make and always goes over well.
So, why is sausage gravy desired?
One of the most flavorful and rich classic Southern dishes is sausage gravy. It is often served over warm biscuits and is thickened with flour and milk using seasoned pig sausage. Despite its modest beginnings, this meal has become a staple in American comfort cuisine. Its delicious flavor, velvety texture, and ease of preparation make it an excellent option for feeding a large group.
What You’ll Need: Ingredients
The ingredients for the firehouse sausage gravy are as follows:
1. Ground pork
Two pounds of regular pork sausage: this gives the gravy its richness and the flavor basis.
Two pounds of hot pig sausage: for that extra kick. Use entirely mild sausage if you want it less hot, or alter the spice level to your liking.
This meal is really versatile when it comes to sausage quality, so feel free to use whichever brand is on sale.
2. atta
To thicken the gravy, you’ll need flour, which is around half a cup to a quarter cup. Flour soaks up sausage fat and, when reduced with milk, makes for that irresistible creamy texture.
3. Dairy products
About four to six cups of whole milk: For maximum creaminess and richness, use whole milk; however, if you want a lighter version, you may use 2% milk instead. You may adjust the gravy’s thickness by adding or subtracting milk.
Flavoring Options (Perform according to taste)
Season with salt and pepper; the amount of salt required may vary with the sausage’s flavor. Check the flavor as you go!
For a savory kick, try adding garlic powder or onion powder to the gravy. It will give it a bit more depth of flavor.
Clear and concise directions
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