Brief Summary
This video provides a simple and accessible recipe for homemade sausage gravy, a Southern staple. It covers ingredient preparation, cooking techniques, and tips for adjusting the recipe to personal preferences.
- The recipe starts with cooking bacon and reserving the grease for the gravy base.
- Sausage is browned, flour is added to create a roux, and milk is gradually incorporated to achieve the desired consistency.
- Seasoning with garlic powder, black pepper, and salt (or Creole/Cajun seasoning) is discussed.
Bacon Preparation
The recipe begins with cooking four to six pieces of bacon, cut into small pieces. Once the bacon is crispy, it's set aside, with the bacon reserved for another recipe. The rendered bacon grease is crucial for flavoring the gravy. The goal is to have enough grease to coat the bottom of the pan with a little extra.
Sausage and Flour
Breakfast sausage is added to the bacon grease and cooked until browned, breaking it apart while cooking. Garlic powder is added for extra flavor. Flour is incorporated into the cooked sausage, about three to four tablespoons, and cooked for a few minutes to eliminate the raw flour taste.
Milk and Consistency
Milk is gradually added to the sausage and flour mixture, stirring continuously to prevent lumps. The consistency of the gravy is key, and the amount of milk needed may vary. The gravy will thicken as it cooks and cools.
Seasoning and Final Touches
Black pepper is added generously to the gravy. Salt is added carefully, with the option to use Creole or Cajun seasoning instead. The gravy is cooked over low to medium heat until it reaches the desired thickness, stirring.
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