Description
A classic homemade sausage gravy prepared with browned loose breakfast sausage, thickened in a milk gravy, and served over a hot biscuit. Yum!
Ingredients
Units
Scale
- 1 pound loose pan breakfast sausage
- 2 1/2 cups milk
- 1/2 cup water
- 1 1/2 tablespoons cornstarch
- 1 beef bouillon cube, or 1 teaspoon dry bouillon granules
- black pepper, optional
Instructions
- Brown the sausage in a saucepan over medium heat until thoroughly cooked and there are plenty of dark pan drippings.
- Add the bouillon cube to the meat, crushing it and stirring the granules into the sausage meat.
- Mix the water into the milk, stirring to combine.
- Stir the cornstarch into the milk mixture.
- Pour the milk mixture into the browned sausage.
- Continue cooking the gravy, stirring, until it thickens.
- Add black pepper to taste for more spice if you like, and adjust the seasoning.
- Serve over biscuits or toast.
- Store in an airtight container in the refrigerator for 3 days, or in the freezer for up to one month.
Notes
- Shape the raw sausage into small patties, cook until they release dark drippings in the pan, then continue with step 2 to make breakfast sausage patties in gravy.
- Thin the gravy with more milk or water to the perfect gravy consistency if needed.
