Jim’s Sausage Gravy
There are few things that make a hearty Winter breakfast like a rich sausage gravy and biscuits! This gravy is my take on the traditional using less cream so you can feel justified eating a little bit more! I use the flour roux as the main thickening agent, reducing the amount of cream you might typically use.
Ingredients
Instructions
Main Dish
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Heat oil in skillet on medium-high heat and toss in the onion. Stir occasionally until the onion starts to caramelize. Once the onion has softened and started to brown turn stove to medium, add the chopped garlic and cook for 1-2 minutes. Sprinkle in the granulated garlic and onion and stir to combine.
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Add the butter and let melt stirring to combine. Stir in flour until it soaks up all of the butter making a roux and cook while occasionally stirring for 3-4 minutes. You want to cook the roux so there is no raw flour taste. Add the milk or cream and stir. The mixture will thicken quickly. Add water about ½ cup at a time stirring into the mixture to reach your desired consistency. If you add too much water, you can always cook it down for a few minutes to thicken it up. Season with salt and pepper.
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Pour over your favorite Buttermilk Biscuits or Toast. Throw a fried or poached egg on it for extra flavor!