The Secret to the Best Sausage Gravy……

So, Breakfast is my favorite meal of the day. I like everything about it. One of my favorites is sausage gravy. I can’t eat sausage gravy in the restaurant because it all tasted awful to me now that I figured out how to make it. Mine is way better (Sorry Bob Evans) I am not a measurer, because I like to make the amount that I need. But I will give you the best approximations. Sausage gravy is not exact. Some like more pepper, some like it thicker or thinner. It just depends what you like.

1 lb. breakfast sausage (if it is just my daughter and I, I use ½ lb.)
3 + cups of milk. Depends if you like thinner or thicker and how far you want to stretch your sausage
Pepper to taste – I use a lot of fresh cracked pepper
3 heaping Tablespoons of cornstarch
Beef Bullion to taste (at least one teaspoon to start with. It also depends on brand, some is stronger than others)

1.) Brown your sausage until there is no pink.
2.) Add milk – medium to high heat. Remember to stir, milk can scorch
3.) Add Pepper
4.) Add Beef bouillon. Use Beef. Using pork or ham flavor, tastes weird. I know it sounds weird to add beef flavor, but try it.
5.) As it heats, taste and add additional pepper and bullion to taste.
6.) Mix corn starch and about ¼ C milk in small bowl or cup. Stir til incorporated
7.) Once mixture begins to boil, add corn starch mixture and continue stirring. It should thicken quickly. You can add milk to thin or more cornstarch/milk mixture to thicken if need be. Up to you.

Dump over biscuits or hash browns… Enjoy

Happy Cooking.