The best part about this dish? It’s easy, requires few ingredients, and can be made ahead of time. If you want an easy sausage country gravy but don’t have the time to make it in the morning before everyone gets up and down to the breakfast table in the morning, you can make it from the pork chop drippings the night before.
What Meat Should I Use?
For this easy country gravy recipe, it’s best to use breakfast sausage links. Take them out of the casing when they are cold and crumble them into the pan. Since you are making a gravy, add a couple tablespoons of oil of your choice (I always use olive oil) to the pan as it fries. This will keep the sausage from drying out and it will give your gravy a good base to thicken from.
Even though sausage links are the standard for this southern side, you can use another meat product if that’s all you have on hand. Use the drippings from the steak that you just pan-seared or the pork chops that you just cooked down. Take some of the remaining fat and the pan dripping and add your slurry to the mixture. You can also add some of the meat to your gravy to give it that “country” texture.
What is a slurry, anyway?
This easy sausage country gravy is as simple as making a slurry (a mixture of cold water and flour) and whisking it into pan drippings.
A slurry is a mixture of flour or cornstarch and cold water. It’s best to mix the starch base with cold water before adding it to your dish. If the starch is not added to a cold liquid like water or a broth first, it will create clumps of flour in whatever you are making that are impossible to remove and whisk away.
The slurry will help thicken your dish and give it a thick, luxurious consistency. Slurries are used in soups, stews, gravy’, pie fillings, and much more!
Biscuits and gravy is one of the most popular southern comfort dishes out there. This gravy goes well over freshly made biscuits with a side of scrambled eggs for a hearty breakfast.
Did you make this easy sausage country gravy recipe? What did you serve it with?