Pork, Savory, Side Dish, Main Dish, Breakfast Brenda Drake + Chelsea Kasen Pork, Savory, Side Dish, Main Dish, Breakfast Brenda Drake + Chelsea Kasen

Sausage Gravy

This gravy is best when served over Sheryl’s Husband Catching Biscuits with a perfectly poached egg

Sausage Gravy

In medium skillet, cook:

1/2 lb sausage (breakfast style recommended)

Once cooked through, set aside.

Combine in a small sauce pan (optional: utilize skillet used to cook sausage):

3 T butter

3 T flour

Whisk together until smooth.

Pour slowly into sauce pan while continually whisking:

2 cups milk

1/4 tsp salt

1/8 tsp pepper

1/8 tsp cayenne pepper

Whisking periodically, simmer on low (2/10) until thickened, ~5-8 minutes.

Stir in:

Cooked sausage

Serve hot.

Brenda’s tips:

Read More
Beef, Savory, Side Dish Brenda Drake + Chelsea Kasen Beef, Savory, Side Dish Brenda Drake + Chelsea Kasen

Beef Gravy

Learn how to make an incredibly smooth, flavorful gravy to top any potatoes, meat, or side. This recipe also works great for beef, turkey, or pork gravies.

Beef Gravy

In a pint jar combine:

1/2 cup HOT water

4 Tbsp flour 

Hand tighten lid in place. Shake smooth. Set aside. 

In a wide pot or skillet, heat: 

2 cups broth 

Bring to boil. Quickly whisk in flour + water, pouring it from jar through a mesh screen.

Boil at least 1 minute.

Season to taste:

Seasoned salt 

Garlic salt

Brenda’s tips: 

  • Brenda always pours the liquified flour through a mesh strainer to remove any clumps. 

    •  Offset the strainer and the jar so that the mesh bowl aligns with the mouth of the jar, hold in non-dominant hand with fingers curling around the jar and the handle of the strainer. Whisking with the dominant hand, pour the flour paste through the strainer by tipping the hand towards the boiling broth. 

  • Brenda recommends hot water as the flour will dissolve more readily than in cold.

  • Best gravy is achieved by using the broth from cooking a beef roast, but canned broth will also work well.

  • This method works great for beef, turkey, or pork gravies.

Window to B’s Kitchen…

Pint jar with flour & hot water. Shaken. Ready to pour.

Shake it smooth.

Straining out any potential lumps and whisking will prevent lumpy gravy.

Holding the jar + strainer in non-dominant hand, begin whisking with dominant hand. Tilt jar, allowing the flour slurry to flow through the wire mesh into the pot. Whisk continuously for about a minute.

Check consistency: after cooking for a minute, dip spoon into gravy. The gravy should coat the back of the spoon.

Taste: add a little more seasoning if the gravy is bland.

Read More