Sausage Gravy For Two

So, you woke up with that rumbling in your tummy, dreaming of something hearty, comforting, and utterly delicious, but the thought of a full-blown kitchen marathon makes you want to crawl back into bed? Been there, friend. This ain’t that. We’re talking ultimate comfort food, made easy, and perfectly portioned so you don’t have enough leftovers to feed a small army (unless that army is just you, in which case, go for it!). Welcome to your new favorite breakfast (or dinner, we don’t judge): Sausage Gravy For Two!

Why This Recipe is Awesome

Honestly, where do I even begin? First off, it’s lightning-fast. Seriously, you can whip this up faster than it takes to decide what to watch on Netflix. Second, it’s got that nostalgic, “hug-in-a-bowl” vibe without the overwhelming effort. Third, and perhaps most importantly, **it’s practically idiot-proof**. If I can make it without setting off the smoke alarm, you absolutely can too. This recipe delivers big flavor, minimal cleanup, and maximum satisfaction. Plus, it just *feels* fancy, even though it’s humble AF.

Ingredients You’ll Need

Gather ’round, my culinary comrades! Here’s what you’ll need to make this magic happen:

• 1/2 lb (225g) Breakfast Sausage: The star of our show! Pick your favorite – mild, spicy, sage-infused, whatever floats your gravy boat.
• 2 tbsp Butter: Because butter makes everything better. Don’t skimp here, your tastebuds will thank you.
• 2 tbsp All-Purpose Flour: Our thickening MVP. No fancy stuff needed.
• 1 1/2 cups Whole Milk: Go full-fat, baby! Skim milk gravy is a crime against humanity.
• Salt and Freshly Ground Black Pepper: To taste, but don’t be shy with the pepper. It’s sausage gravy, after all!
• Fresh Biscuits: For serving! Store-bought, homemade, even those canned ones – we’re not judging, just getting this deliciousness into our mouths.

Step-by-Step Instructions

Alright, apron on (or not, YOLO!), let’s get cooking!

1. Brown the Sausage: Grab a medium-sized skillet and place it over medium heat. Crumble your sausage into the pan. Cook it, stirring occasionally, until it’s beautifully browned and cooked through. Break up any large chunks. Once done, remove the sausage with a slotted spoon, leaving all that glorious grease (aka flavor gold!) in the pan. Don’t drain it!
2. Make the Roux: Lower the heat to medium-low. Add your 2 tablespoons of butter to the skillet with the sausage drippings. Let it melt, then sprinkle in the 2 tablespoons of flour. Whisk continuously for about 1-2 minutes. You want a smooth, pale paste. This is your roux, the base of all good gravy!
3. Whisk in the Milk: Slowly, and I mean *slowly*, pour in the milk while whisking constantly. This is crucial for a smooth gravy. Keep whisking until all the milk is incorporated and there are no lumps.
4. Simmer and Thicken: Increase the heat to medium and bring the gravy to a gentle simmer, still whisking every now and then. It will start to thicken beautifully. This usually takes about 5-7 minutes.
5. Return and Season: Once your gravy reaches your desired thickness (it should coat the back of a spoon), add your cooked sausage back into the pan. Stir it all together. Now for the fun part: taste and season! Add a generous amount of salt and pepper. Don’t be afraid to add more. Remember, the sausage is salty, but the milk needs seasoning too.
6. Serve It Up: Ladle that dreamy, creamy sausage gravy generously over your warm, fluffy biscuits. Grab your partner (or just another biscuit for yourself), and dig in!

Common Mistakes to Avoid

Even though this recipe is pretty foolproof, there are a few rookie errors that can derail your gravy dreams. Let’s make sure you avoid them:

• Draining the Sausage Grease: No, no, no! That fat is liquid gold, my friend. It’s what gives your gravy incredible flavor and helps form that perfect roux. Don’t you dare pour it out.
• Not Whisking Enough: Lumpy gravy is a sad gravy. When you add the flour and especially when you add the milk, **whisk like your life depends on it** (or at least like your breakfast depends on it).
• Using Low-Fat Milk: I said it before, I’ll say it again: why hurt your soul like that? Whole milk gives you that rich, creamy texture and flavor that skim milk just can’t compete with.
• Forgetting to Season: You’ve done all that work, don’t let blandness be your downfall. Gravy needs a good hit of salt and pepper to truly shine. Taste, season, taste again!

Alternatives & Substitutions

Feeling a little adventurous, or just missing an ingredient? No worries, we’ve got options:

• Sausage Swap: Don’t have breakfast sausage? You can use hot Italian sausage (just remove the casings), or for a completely different vibe, cook up some crispy bacon and crumble it in. Veggie sausage crumbles work too, though you might need a tiny bit more butter to start your roux.
• Milk Matters: If you want an even richer gravy, swap out half a cup of milk for heavy cream or half-and-half. For a dairy-free version, unsweetened almond milk or oat milk can work in a pinch, but the texture might be slightly different.
• Beyond Biscuits: While biscuits are the classic, this gravy is also phenomenal over toast, crispy breakfast potatoes, grits, or even spooned over scrambled eggs.
• Spice it Up: A pinch of cayenne pepper or a dash of hot sauce in the gravy can add a lovely kick if you like things spicy!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. My gravy is lumpy! What did I do wrong and can I fix it? Rookie mistake, but fixable! You probably added the milk too fast or didn’t whisk enough. Try pouring the gravy through a fine-mesh sieve, pressing out the lumps. Or, for a quicker fix, blend it gently with an immersion blender. Shhh, I won’t tell anyone.
2. Can I make this spicier? Absolutely! Use hot breakfast sausage, or stir in a pinch of red pepper flakes or a dash of your favorite hot sauce with the milk. Go wild!
3. What if my gravy is too thick/too thin? If it’s too thick, whisk in a splash more milk until it’s perfect. If it’s too thin, let it simmer gently for a few more minutes to reduce, or make a tiny slurry of cornstarch and cold water, then whisk it into the simmering gravy for a quick thicken.
4. Can I use pre-cooked sausage? You can, but you’ll lose out on all that delicious sausage fat for your roux. You’ll need to add an extra tablespoon or two of butter to compensate for the lack of drippings.
5. What kind of biscuits should I use? Honestly, whatever you prefer! Homemade are amazing, but canned flaky biscuits are totally acceptable. The goal here is comfort, not a pastry chef competition.
6. How long will leftovers last? If there *are* any leftovers (a big IF!), store them in an airtight container in the fridge for up to 2-3 days.
7. Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better and gives a superior texture. IMO, it’s worth the real deal.

Final Thoughts

See? That wasn’t so bad, was it? You’ve just created a masterpiece of comfort food that will make your tastebuds sing and your tummy happy. This Sausage Gravy For Two recipe is proof that you don’t need a culinary degree to make something utterly delicious and impressive. So, go on, pat yourself on the back! You’ve earned those bragging rights. Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it!