CREAMY, SOUTHERN SAUSAGE GRAVY. AN EASY RECIPE FOR HOMEMADE BREAKFAST SAUSAGE AND FLAVORFUL COUNTRY WHITE GRAVY. BRING ON THE BUTTERMILK BISCUITS
Author Divas Can Cook
1 1/2teaspoonsmoked salt or seasoning salt
1/2teaspoonsmoked paprikaoptional see note
pinchof celery salt
generous pinch of red pepper flakes
4cupswarm milkmay need more or less depending on how thick or thin you prefer it
saltsage, thyme and black pepper (optional gravy seasonings)
In a large bowl add ground turkey and olive oil.
Mix together all of the seasonings in a small bowl.
Pour seasonings over ground turkey and mix until well distributed.
(It is best to let the sausage sit overnight to maximize the flavors if possible.)
Fry up a small piece of the sausage mixture to make sure it is flavorful and adjust seasonings if needed.
In a large deep skillet, add in sausage and cook over medium heat until browned. Break the sausage up as it cooks.
Drain the excess fat from the pan if needed, but leave about a tablespoon of fat in the pan.
Sprinkle flour over cooked sausage a little at a time until all of the flour has been absorbed.
Continue cooking the sausage for a couple more minutes to cook out the flour taste.
Gradually add the warm milk,stirring constantly.
Allow gravy to come to a light simmer while stirring and then reduce heat.
Continue stirring until desired consistency is reached.
(If you need to thin out the gravy add more milk. If you need to thicken the gravy, simply allow it to cook a bit longer. Remember the gravy will thicken more as it cools.)
Remove from heat.
Season to your liking with salt (if needed), black pepper, thyme and sage to bring out the flavor of the gravy.
When tasting the gravy for seasoning, be sure to include a bit of the sausage in your taste test to prevent over salting the gravy.
Serve piping hot over homemade biscuits.
Adding smoked paprika gives the sausage a wonderful smokey flavor, however it can slightly tint the white gravy and make it a bit cream in color. This usually isn't an issue if you allow the sausage to sit overnight. I don't mind a creamed colored gravy but if you're going for presentation I'd omit the paprika to keep the gravy white in color.