Ground pork sausage – Typically labeled bulk or breakfast sausage. You can also find this in a spicy or hot variety which gives your gravy a little kick! Then you have Spicy Sausage Gravy = YUM!
Butter – This adds a little extra richness and doesn’t butter make everything better!
All-purpose flour – This is what binds and how to thicken the gravy.
Whole milk – To get that extra rich and creamy texture and flavor, I really suggest using whole milk. You can use whatever milk you prefer, but I have found the best results with whole milk.
Garlic powder – This enhances the flavor and you just need a little to give it that something extra you are looking to add in. It’s not overpowering, just subtly scrumptious!
Salt and pepper – Of course you need a little S&P to round out the flavors. Specks of ground pepper all throughout the gravy are a give away for a great tasting gravy. Make sure to give it a taste before adding salt. Some ground pork may be a little saltier than others!
How to make sausage gravy?
This classic dish is a staple at all my family gatherings
My husband is hooked to this recipe. We are done with 1 helping and he promptly seeks seconds
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RUNZA CASSEROLE
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