1 Lb. Breakfast Sausage
1/2 C Flour
2-3 C Milk, divided
Salt and Pepper
2 Tablespoons Crisco or Lard (optional)
When coming up with recipes to share for the Cast Iron Series, I was looking for traditional and fun recipes. What is MORE traditional than Breakfast Gravy? I am talking good ol’ fashion, stick to your ribs, Breakfast Gravy. And what do we cook Breakfast Gravy in? CAST IRON!!!! Ok, so you CAN use a regular pot or pan to cook your gravy in, but there is just something about the cast iron skillet that makes the gravy authentic! So here is how I make Breakfast Gravy.
This is all the fat that rendered out of the sausage. I actually, removed some of the grease from the pan. But if you happen to get sausage with little fat, this is when you would add the lard to the skillet.
Now is the time to sprinkle the 1/2 cup of flour to the sausage and grease. You want to cook the flour taste out of the flour. If you hadn’t noticed, we are making a rue. This is the step that really gives the body to the gravy.
With a whisk, start adding the milk. I always start by adding 2 cups of milk and start slowly whisking the mix. You will want to cook the gravy over medium low heat. If the gravy gets too thick, you can add some of the extra milk until you get the desired thickness.
Once you get the right thickness, salt and pepper to taste, rip up some biscuits and top them with gravy. I will be honest with ya, gravy is very much a method I had to learn and play with. I like to call this method “Cooking by Eye”.