Sausage Gravy with Evaporated Milk
Creamy country sausage gravy thickened with evaporated milk for extra richness—perfect over homemade biscuits.
Ingredients
- * 1 lb breakfast sausage
- * 4 Tbsp unsalted butter
- * 4 Tbsp all‑purpose flour
- * 1 12‑oz can evaporated milk
- * 1 cup water plus extra for thinning
- * ¾ tsp salt or to taste
- * ¾ tsp coarse black pepper
- * Few dashes hot sauce optional
Instructions
- # **Brown Sausage:** Cook crumbled sausage in skillet over medium until no pink; transfer to bowl, leaving drippings.
- # **Make Roux:** Add butter; melt. Whisk in flour; cook 2 min.
- # **Add Milk:** Gradually whisk in evaporated milk until smooth.
- # **Thin & Simmer:** Whisk in water to desired gravy thickness; simmer 2 min.
- # **Season:** Stir in sausage, salt, pepper, and hot sauce. Serve hot.
Notes
* **Thickness:** Gravy thickens as it sits—loosen with splash of water when reheating.
* **Spice Level:** Up cayenne or hot sauce for spicy breakfast gravy.
* **Nutrition (½‑cup serving):** 300 cal, 25 g fat, 6 g carbs, 11 g protein (estimate).
* **Spice Level:** Up cayenne or hot sauce for spicy breakfast gravy.
* **Nutrition (½‑cup serving):** 300 cal, 25 g fat, 6 g carbs, 11 g protein (estimate).