Sausage Gravy

I absolutely love comfort food. It's one of those genres of food that just always sounds like a good idea, and never lets you down. Before moving to Long Island, my husband and I lived in Brooklyn, and had some of the best restaurants in our grasp. We regularly visited an establishment that was a hole in the wall style diner but served incredible food.  Sadly, they closed down, but they were the very first place I had experienced the deliciousness of biscuits and gravy. Why had I never had this before?! The buttery, flaky biscuit drenched in hearty, rich cream sauce topped with crumbled sausage and scrambled eggs. I mean, this is what dreams are made of (In my opinion). I love sausage gravy so much after visiting this place numerous times, I knew that I eventually needed to try making it on my own. When I first made it, though, the cream curdled and the flour I used was not correct. It made me so upset that I could not make this sausage gravy the way it tasted in the restaurant. A few weeks ago, I had some ground sausage in my freezer thanks to Thrive Market's amazing line of frozen meats (affiliate link), and decided to go for it again. I am SO glad I did. It's perfection.

When I say this sausage gravy is the most decadent and rich breakfast recipe you'll ever make, I am not kidding. It's so good, and it's literally perfect for a holiday brunch. You can make an entire batch of sausage gravy, bake up some Pillsbury biscuits, scramble or fry a few eggs, and you've got a crowd-pleasing brunch item for an entire family. I can't say enough about this sausage gravy recipe, you're just going to have to make this one yourself.

Sausage Gravy Ingredients:

• Ground sausage: This is the most obvious one. You can choose to do a chicken sausage, although I've only used ground pork. The ground pork sausage I use comes from Thrive Market's meat box, but I've also used the ground breakfast sausage from Butcher Box and both are amazing. I like using ground breakfast sausage as it adds more depth of flavor with hints of maple.
• Flour: this will help thicken the cream sauce that coats the ground sausage.
• Butter: the butter will be used to create the roux or paste to thicken the cream sauce when combined with the milk.
• Heavy cream or whole milk: this is likely pretty obvious, but to make a cream sauce, ya gotta have some milk! I like using heavy cream, but feel free to swap for half and half or straight up whole milk. I have not tested with anything other than dairy milk, so if you are dairy free, please know I cannot attest to this tasting the same with dairy-alternatives.
• Salt and pepper: seasoning the ground sausage as it cooks will add more flavor! You can also sprinkle a bit as the mixture simmers on the stovetop too.

Sausage Gravy Tips:

• This particular recipe is best when made in one pan, hence why the recipe says to pour out the browned sausage meat and pour it back into the pan. You want all of the flavor in this recipe!
• Take your time with making the gravy and let it really simmer. As the ingredients simmer together over a low flame, the flavors build and marry so that the results are truly flavorful and have that comforting feeling you crave.
• Don't worry if you don't have a nonstick pan, I used my Always pan from Our Place this time, but have used my Calphalon stainless steel as well. Either way, the pan won't make much of a difference in this recipe.

I promise this sausage gravy recipe is utter perfection. If you have extra gravy (somehow), this freezes well too, just remember to thaw in the fridge the night before. As always, when you make this recipe, please leave some love in the comments below, and share far and wide! Here's to a beautiful holiday season my friends :)