Sausage Gravy

Sausage gravy is an enduring staple of Southern American cuisine, often featured in hearty breakfast and brunch meals. The key to a great sausage gravy lies in the quality of your sausage - higher quality sausages with more fat content usually yield a richer, more flavorful gravy. One of the most common mistakes when cooking sausage gravy is using low-fat or lean sausages – this results in a bland gravy lacking depth in taste. Another mistake is not using enough flour to make the roux, resulting in a thin, watery consistency instead of a creamy, thick gravy. To make the most out of your sausage gravy, start by cooking your sausage in a skillet and allowing the fat to render out. This not only browns and crisps up your sausage, but also creates a flavorful fat base to build your roux off of - thereby contributing to the overall flavor profile of the gravy. Additionally, don't be shy with your seasonings – black pepper, thyme, and even a pinch of cayenne pepper can elevate the taste of your gravy to the next level. A lesser-known trick when cooking sausage gravy is to gradually add in the milk to your roux, rather than pouring it in all at once. This helps to ensure a smooth, lump-free consistency. Some even swear by using evaporated milk instead of regular milk, as it gives a creamier texture to the gravy.