Meat gravy

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 12

Prepare a delicious, filling breakfast of warm buns drizzled with a thick, meaty gravy. Raw pork breakfast sausages form the base of the gravy. Remove the casings and fry them in pieces in a pan with flour. Milk is then added to the meat base, and the gravy thickens and becomes delicious right before your eyes. Add some seasoned salt for flavor and immediately spoon the gravy over the halved buns on plates. Ree Drummond serves it on flaky biscuits. It would also be delicious with pasta or any other side dish of your choice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g raw pork sausages, spicy or mild
1/3 cup premium flour
3-4 cups whole milk, or to taste
0.5 tsp seasoned salt
2 tsp freshly ground black pepper, or to taste
Warm buns, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: milk, minced sausage

Cooking the dish according to the recipe:

Using your fingers, tear off small pieces of sausage and place them in a single layer in a large, heavy skillet. Cook the sausage over medium heat until darkened. Reduce the heat to medium-low. Sprinkle with half the flour and stir until the sausage absorbs the flour, then add a little more flour. Stir and cook for about a minute, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. This may take 10 to 12 minutes. Season with salt and pepper to taste and continue cooking until the gravy is very thick and luscious. If it thickens too soon, simply stir in another 0.5 cups of milk or more, as needed. Taste and adjust the salt and pepper as needed.