Sausage Gravy

Once you begin to home-cook everything, most jarred (and canned) stuff begins to taste overly salted and bland.

At my old living situation, sausage gravy came from a jar and biscuits came from a tube.

And it tasted nasty.

The other day, I got this weird thought about this jarred gravy and fake biscuits...not sure what sparked it. But I got in the mood for sausage gravy and biscuits. We had all the stuff on hand so it worked out well since we needed to use food up before we went on vacation.

So, we had homemade sausage gravy and drop biscuits for dinner the other night...

Recipe: Pioneer Woman, link here. 
(the thing I don't like about PW blogs is that there's tons of pictures and I have to scroll, scroll and scroll some more to actually find the recipe. But that's just me and how I like things...clean and uncluttered.)

Basically the gravy is:

quart of whole milk
pound of favorite breakfast sausage
1/3 cup flour
salt, to taste
pepper, to taste
Since I wasn't using spicy/hot sausage, I did add some sriracha.

Brown sausage over medium-high heat until no longer pink.
Stir in half the flour until absorbed. Then add the rest of flour and stir until the sausage looks dry.
Add the milk. Cook for 10 minutes, stirring frequently. Add salt and pepper and any other seasonings.
Cook until desired consistency (for me, it was ten minutes or so after I put in the salt, pepper and hot sauce.)

I really like PW drop biscuit recipe, but I'm pretty sure you can use whatever recipe you like!

I really can't believe why anyone would ever eat jarred sausage gravy. Homemade sausage gravy takes 30 minutes or less. You can even make it the previous night, as it heats back up really nicely.