You don’t need to live on a farm to enjoy a farmhouse breakfast. This sausage gravy is perfect for a weekend brunch, a weeknight breakfast-for-dinner, or make a batch over the weekend, and then reheat it for a quick breakfast during the week by simply adding a splash of milk before reheating.
- 1 lb seasoned breakfast sausage pork or chicken sausage
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp seasoned salt
- 1 1/2 tsp ground black pepper
- 1 to 2 TB cooking oil only if using chicken sausage
- Biscuits eggs, and bacon for serving
- In a large skillet over medium-high heat, break apart the sausage and cook through. If using chicken sausage, add 1 TB of cooking oil.
- Sprinkle in the flour and stir to coat the sausage. If you’re using chicken sausage, and it’s too dry, add a bit more oil and stir until the flour is thoroughly coating the meat. Allow to cook for about a minute.
- Slowly stir in the milk, 1 cup at a time, stirring to combine after each addition. Stir in the seasoned salt and 1 1/2 tsp of black pepper.
- Reduce heat to a simmer and allow to cook for 10 to 15 minutes, or until it reaches desired consistency. Taste for seasoning and add more if needed. If the gravy gets too thick, and in a bit of milk and stir.
Serve over warm biscuits with eggs and bacon for a complete farmhouse breakfast. Leftovers can be frozen for several months – simply thaw, add a splash of milk, and reheat.