B&G are a love language for my Oldest son & I. We bot get DOWN on some B&G!! I’m not huge on measuring to a T when it comes to cooking. I taste as I go and always have preferred that method. It makes it much more enjoyable! Therefore the Specifics on this list may or may not suit you if this is not your preferred cooking style. Hope you enjoy or at least spark some sort of new cooking ideas!
This recipe is for a 4-6 serving sizes. Please adjust as needed for the number of servings.
What You Need for Gravy:
- Salted Butter
- Garlic powder
- Onion powder
- Pepper (Freshly ground is always preferred to pre-ground in my opinion!)
- Cayenne ( I tell everyone this is my “secret ingredient”)
- Pork Sausage
What You Need for Biscuits: (Homemade option below)
- Pilsbury brand biscuits of your choice 😉 (on a busy or in my case lazy Sunday).
Here is the link to the Homemade Biscuits my family enjoys!
Gravy is sort of my forte. Not to toot my own horn but my Gravies always wind up a favorite in group settings (whoop-whoop! 🙂 ) The secret is to just taste as you add in spices! Imagine if Gordon Ramsey were over your shoulder telling you to “taste the bloody food”! 😉
Let’s Make The Gravy!
NOTE: **I cook with stainless steel and electric Stove top** these instructions may vary if you’re cooking with a gas cooktop or use Cast Iron or Non-stick.
- Start by preheating a sauce pan. Medium heat (size of pan depends on how many servings you’re making). I do a 2 or 4 Qt pan typically.
- Preheat Frying pan (medium to large) Medium heat
- Hold your hand above the pan after it’s heated for a few minutes to make sure there is a good amount of heat coming off.
- Add about 1-2 TBS of olive oil to frying pan. Allow to warm for a few seconds.
- Add sausage to frying pan. Break up your sausage with spatula until crumbly consistency.
- Add 3 TBS of butter to the sauce pan. Heat until melted completely.
- Next add in about 1/4 Cup of flour to the melted butter.
- With a whisk mix together the butter & flour until thick and nearly crumbly texture forms.
- Add in 1/2 cup of Milk whisk until smooth. Allow this to thicken as you continue to whisk constantly.
- Grind Pepper over Gravy mixture to your desired heat. I usually grind about 2-3 Tsp
- Add in Onion Powder (about 1/2 – 1 Tsp). Your flavor profile may want more or less.
- Add in Garlic Powder (about 1 Tsp).
- Taste as you go. If you feel it needs more of one spice add it incrementally to your desired flavor). This is where my cooking is move of a vibe than a science. Taste as you go!!!
- Add Salt to taste.
- Next add in Cayenne to your desired heat. The Gravy should have a very light red undertone just to give a visual.
- Check on sausage, flip/stir around to ensure cooking evenly. Break up pieces. I like mine to have a little bit of a crust on some of the sausage. I deglaze the pan with a little beef broth for extra flavor!
- Once smooth texture is achieved and the mixture continues to thicken add in another 1/2 Cup of milk. Repeat Whisking until smooth consistency is achieved.
- Remove gravy from heat.
- By this point your biscuits should be ready to go!
- In our house we keep the sausage & gravy separate because some like it with more meat and less gravy, while others like it creamier with less meat. Go with your families preference.
I know this is not the most formal approach on measuring the seasonings. However this is the way I truly believe you learn your creative side in the Kitchen! You will find that if you “wing it” more often in the kitchen you’re likely to try things you normally wouldn’t or find that special mix that becomes your family’s long term recipe that might have the potential to be handed down to many generations! This is a perfect laid back Sunday morning Brunch! Especially on those snowy or rainy days!
I hope you found some useful inspiration & enjoy a nice meal with family and friends !