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Sausage Gravy

January 18, 2015 by Katie Leave a Comment

Sausage Gravy

When I was little, I discovered biscuits and gravy at a small cafe. I loved it and went on a biscuits and gravy spree, ordering it for breakfast every chance I got.

I still love the combo and recently decided to create a gravy recipe to top my sprouted whole wheat buttermilk biscuits. I make the gravy first and while it’s simmering I make the biscuits.

I don’t use all-purpose flour very often, but I do in this sausage gravy. It’s used here as a thickener. Without it your gravy will be too runny.

I’ve tried a couple other substitutes like sprouted flour and arrowroot powder, but neither work as well. So, this is one of the few times I use refined all-purpose flour. If you have a healthier thickener that works well for you, please let me know what it is!

I use Redmond Heritage Farms ground sausage that I buy at Real Foods Market. It’s from pigs that are hormone free, antibiotic free, and raised in a pasture.

I also use raw whole milk that I purchase at Real Foods Market. Using whole milk will make the gravy thicker.

And I use Redmond Farms Real Salt and onion powder and garlic powder that I buy at Real Foods Market. You can buy this seasoning gift set on Amazon or at Real Foods Market. You’d think I was a Redmond Farms affiliate! I’m not—I just really like their stuff.

Sausage Gravy
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Two Thirds Cup
Serves: Serves 8
Ingredients
  • ½ lb pastured sausage
  • 4 Tbsp flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 cups whole milk
  • ½ tsp unrefined sea salt
  • 1 tsp pepper
Instructions
  1. Heat a large skillet over medium-low heat.
  2. Add sausage and cook until browned. Do not drain.
  3. Sprinkle with flour and allow it to cook for 2-4 minutes (cooking the flour prevents your gravy from having a raw flour taste). Stir constantly to prevent the flour from burning.
  4. Add the onion powder and garlic powder.
  5. Pour in milk and stir well.
  6. Add salt and pepper.
  7. Turn heat to low and simmer until the gravy has reached desired thickness.
  8. While gravy is simmering and thickening, make your sprouted whole wheat buttermilk biscuits.
  9. Serve hot over biscuits.
3.3.3077

 

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Filed Under: Breakfast, Grains, Meat, Recipes

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Welcome to Two Thirds Cup! I'm Katie. I love learning about nourishing food and cooking it up for my family. Bon appétit! Read More…

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