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1. Saute the meat. The ordinary and spicy pork sausages should be cooked over medium heat in a big pan or pot. To make the sausage more manageable, split it up into little bits and stir it around often. Brown it completely, making sure no pink bits remain. The richness of the gravy will be achieved by using the rendered fat from the sausage.
Step3: Simmer in milk. With the sausage and flour combined, slowly pour in the entire milk while whisking continuously to prevent lumps. Four cups of milk is a good starting point; add more to get the consistency you want. The gravy will thicken while it simmers over low heat, stirring periodically. One to ten minutes is the typical time required for this.
4. Tailor the seasoning Adjust the seasoning with salt and pepper according to your taste when the gravy has thickened. To taste, you may add a sprinkle of cayenne pepper or red pepper flakes for a little more heat.
The fried potatoes in hash browns are well complemented by the creamy gravy.
As a protein-packed side dish, scrambled eggs are the ideal complement to the heavy sauce.
Grilled or sautéed veggies: To brighten up the dish and enhance the nutritional value, garnish it with sautéed bell peppers or spinach and serve it with the gravy.
Making a big pot of sausage gravy will allow you to enjoy the leftovers for three or four days. If it becomes too thick during reheating, add a dash of milk to soften it up. You may do this gently on the stove or in the microwave.
Calorie Content (about per serving)
One serving, or one-eighth of the complete recipe, is roughly:
