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O-AT-KA

Sausage Gravy

Whether it’s served over biscuits or in a bowl with a spoon, this sausage gravy recipe is a must have in your kitchen.

Chef Tip: For a spicy version of this gravy, use hot ground sausage in placement of regular breakfast sausage or increase cayenne to ¼ tsp.

 

Ingredients

Yield: 2 gallons

  • 1 # 10 can Jerzee Evaporated Milk
  • 1/2 gallon Whole Milk
  • 4 lbs. High Fat Ground Pork
  • 1 tsp Ground White Pepper
  • 1 Tbsp + 1 tsp Ground Sage
  • 2 tsp Ground Thyme
  • 1 Tbsp Ground Rosemary
  • 1/2 tsp Cayenne Pepper
  • Pinch Nutmeg
  • 2 1/2 Tbsp Salt
  • 1 Tbsp Fresh Cracked Black Pepper
  • 1 1/3 cups AP Flour

 

Directions

  1. Heat Jerzee Evaporated Milk and whole milk in a large pot until simmering.
  2. Heat a rondeau over high heat. Add pork and render fat until pork is golden brown. Add spices and flour and cook for about 3 minutes.
  3. Whisk in heated milk mixture. Bring entire mixture to a boil then simmer for 5-10 minutes, stirring frequently, until mixture thickens. Serve.