Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mike’s savory sausage gravy. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
A step by step walkthrough of my homemade Sunday gravy. Freshly rolled meatballs, braciole, hot and sweet sausage, and pork simmering in a pot of homemade. Be the first to review this recipe.
Mike’s Savory Sausage Gravy is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Mike’s Savory Sausage Gravy is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have mike’s savory sausage gravy using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mike’s Savory Sausage Gravy:
- Take ground breakfast sausage
- Take whole milk
- Get flour
- Make ready garlic powder
- Make ready onion powder
- Prepare salt
- Get black pepper
- Make ready corn starch
A savory BEST Sausage Gravy recipe (AKA "sawmill gravy")! Just four ingredients, this classic breakfast staple tastes great poured over homemade biscuits! Sausage gravy can be made the night before. After making it, store in an airtight container in the refrigerator.
Instructions to make Mike’s Savory Sausage Gravy:
- In a deep skillet, brown the sausage.
- Once browned, add flour and coat sausage thoroughly.
- Add milk, garlic powder, onion powder, salt and pepper and bring to a boil over med-high heat stirring frequently.
- Reduce heat to med-low and cook until gravy thickens to your liking (approx 30 mins)
- If necessary, add 1 tablespoon cornstarch with a tablespoon or two of water to make a slurry and add to gravy to help thicken.
When you're ready to serve the. Top your biscuits off with this savory sausage and bacon gravy. Ground sausage, bacon, onion, garlic and half and half is all you need to make this classic comfort food! Serve warm with sausage gravy (for savory) or sorghum syrup (for sweet). This recipe yields more sausage than is needed for one batch of gravy, but fresh sausage can be refrigerated for up to three days or frozen for up to three months..
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