Sausage Gravy
White Gravy Recipe Series 1/9
Once you’ve skimmed the luscious cream off your raw milk, you’re left with skim milk that, on its own, really doesn’t taste that great and isn’t very exciting to drink.
I’ve spent years playing around with recipes that you can use skimmed milk for - recipes your kids will actually eat! I’m going to share all my white gravy (“cream of” soup substitute) recipes over the next 9 weeks, starting with this one - Sausage Gravy. It is a favorite breakfast at our house, served over biscuits or a thick slice of dry toasted sourdough bread. You don’t have to reserve it only for breakfast though, it tastes great any time of day.
(In case you missed it, you can go back to my last post, where I shared a video about how to skim cream off a jar of milk, and how to make basic white gravy.)
Gather your ingredients. 1 pound of seasoned ground pork, 1/3 cup flour (any kind - gluten free, sprouted, whatever you like to use), 1 tsp salt, 1/3 cup lard, and 3 cups of milk. You don’t have to use skimmed milk for this. Whole milk or goat milk or 2% or any animal milk will work.
Brown the sausage (I got distracted and this batch bordered on crispy! Lol. It’s not usually quite that brown). Add the lard and let it melt, then add the flour and let it cook for 1-2 minutes.
Add the milk. Stir it every minute while it’s thin. Once it starts to bubble and thicken, stir it frequently so it doesn’t burn on the bottom.
Once it’s thick like in the photo below, it’s done!
Some of my kids like just a taste of gravy on their biscuit…
And some like more gravy than biscuit, lol! (So do I)
Enjoy! Nothing says comfort like the word “gravy”…except maybe, adding the word sausage to it. Or “mac and cheese” - but that’s another topic for another blog.
Your Farmer, Amy
Sausage Gravy
Ingredients
- 1 pound seasoned ground pork
- 1/3 cup lard
- 1/3 cup flour
- 1 teaspoon salt
- 3 cups milk
Instructions
- Brown the ground pork.
- Add the lard and let it melt.
- Add the flour. Let it cook for 1-2 minutes.
- Add the milk. Stir every minute when it’s thin. Once it starts to bubble and thicken, stir constantly until it is done thickening.