Sausage milk gravy is part of the traditional Southern-style American breakfast, and is a particular match to American-style biscuits. You can serve sausage gravy with almost any carbs actually, and it makes a great, hearty Sunday breakfast spread served with toasted English muffins, cheese scones, crumpets or thick-cut toast. If you want this to be a little lighter for breakfast, you can leave out the thyme and onion powder in this recipe, but it’s worth saying that you could enjoy this almost any time of day complete with some fried eggs! Let’s go!
INGREDIENTS (serves 2x)
6 plain pork sausages, deskinned
2 rashers of smoked bacon, chopped
2 tablespoons plain flour
300ml milk
1/4 tsp dried thyme
1/2 tsp onion powder/granules
1/4 tsp salt
1/4 tsp ground black pepper
WALKTHROUGH
First, remove the skin from the sausages and combine it with the 2x chopped rashers of bacon. Set them aside.
Place a frying pan onto medium heat. Add the skinless sausages and bacon and and fry them for 5 minutes. They will release their own fat. As the sausages cook, break them up into smaller pieces with a spatula. Don’t let them brown too much.
Add the 2 tablespoons of plain flour and stir it into the meat. Fry it for 30 seconds.
Gradually add the 300ml of milk, stirring well between each addition. Once it is all added, allow the mixture to come to a boil and thicken. Add 1/4 tsp dried thyme and 1/2 tsp onion powder/granules and allow it to simmer for 2 minutes.
Season with 1/4 tsp of salt and 1/4 tsp of black pepper, adding more to suit your taste.
Serve the sausage gravy with fresh bread, English muffins, cheese scones, crumpets or American biscuits. It goes great with almost any carbs! Enjoy!
