Here’s an easy gravy recipe using milk and homemade wild game sausage or any store-bought sausage.
In the South, biscuits covered with a hearty gravy is a breakfast staple. Use your homemade wild game sausage in this sausage gravy recipe, and it can become an epic camp dinner as well.
Outdoor sports are hard work. A solid, hot breakfast is a vital start to a full day that requires maximum attention and performance. While this particular recipe might make your nutritionist cry, it provides a solid foundation of protein, carbohydrates, and fats to fuel your success.
- Prep Time: 20 minutes
- Servings: 4-6
- Skillet, cast iron preferred
- Whisk or spatula
- Biscuits: If you cannot make them from scratch, buy the frozen biscuits. Never out of a can!
- 1 pound of your favorite sausage
- 2 cups of milk (more or less)
- 3/4 cup plain flour
- Salt and pepper to taste
Start by browning your sausage over medium heat. If your wild game sausage is in casings, peel them off before you cook.
You want to cook the sausage until brown bits begin to form. This is where the real flavor comes from. Unfortunately, this point usually occurs at the same time the sausage starts to stick to your pan, so you need to pay attention and stir constantly.
Add your flour straight to the pan with the sausage and its natural oils still present. Stir well and keep stirring for 3 to 5 minutes.
The flour needs to cook. Most people make a mistake at this point by adding liquid right away. This leaves a flour taste in the gravy. You can cook the flour taste away if you do it now.
However, there is a fine line between cooking the flour and burning it. Your full attention is required! Since this gravy is ultimately supposed to be white, you do not need to brown the flour.
Once the flour is cooked, add the milk. Make sure you use only cold milk! If you add warm liquid to warm roux, you get lumpy gravy. Cold liquid results in smooth, creamy gravy.
Continue stirring, to incorporate the roux with the milk, until all lumps are gone and the gravy begins to boil. If the gravy is too thick for your taste, add milk gradually until it is your preferred consistency. You never know the true consistency of the gravy until it boils.
Finally, add salt and pepper to taste and serve straight out of the pan.
Opinions vary on whether to split the biscuit before adding the gravy or pouring gravy over a whole biscuit. Try it both ways and decide for yourself!