Sausage Gravy Made With Fresh Milled Flour
Sausage Gravy With Fresh Milled Flour is actually quite easy, and pairs perfectly with my buttery biscuits recipe! This combo is truly the ultimate comfort food! So, today I am going to walk you through making a deliciously savory breakfast with fresh milled flour. Make sure to checkout my biscuit recipe, and have it printed and ready to go!
Ingredients
- 1 Pound of breakfast sausage
- 1/2 cup fresh milled flour 60g (any freshly milled flour should work for this) see post for sourdough alternative
- 4 cups whole milk 960g
- salt & pepper to taste if you like it spicy, you can add a little red pepper flake
Instructions
- Firstly, make sure you print off my Fresh Milled Flour Biscuit Recipe HERE and get those started and in the oven. Then as they bake, you can make the sausage gravy, everything should be ready to eat at the perfect time.
- Then, once the biscuits are in the oven, you can start browning the sausage.
- In a large skillet, on medium to medium high heat, add sausage and break up as it cooks. Cook the sausage through until there is no more pink and it had browned, this should take about 8-10 minutes. Don't drain the grease, that is what helps flavor the gravy.
- Sprinkle the flour over the browned sausage, and stir to combine. Cook the flour for about a minute, stirring continuously, so it doesn't burn to the bottom.
- Then, slowly add the milk to the pan while stirring. It will be very thin at first, but will thicken as it cooks.
- Continue whisking bringing the gravy up to a simmer, and continue until the gravy is the thickness you like. This should take about 5-8 minutes.
- Salt and pepper the gravy to taste.
- Once the gravy has thickened, it is ready to serve over some hot and fresh biscuits.
Notes
*You can use any freshly milled flour you wish, and even a blend.
To make with sourdough: Just replace the fresh milled flour with 1/2 cup of sourdough discard (115g), then decrease the milk by about 1 cup, so you will only need about 3 cups whole milk (720g) when using sourdough discard in the gravy.
How To Store: If you have any fresh milled flour sausage gravy left, cover and place in the fridge for up to 3 days. For longer term storage, put in a freezer safe bag or container, and freeze for up to 2 months.