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Bobby Flay Sausage Gravy

Bobby Flay Sausage Gravy Recipe

Saloni Desai
Treat yourself to this wholesome Bobby Flay Sausage Gravy for weekend breakfasts. This southern-style breakfast is easy, comforting, and quite delicious on a cold, chilly morning. Serve creamy, meaty gravy over crispy, buttery biscuits to start your day on a delightful note.
5 from 2 votes
Saloni Desai
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Chef's Delight
Cuisine American
Servings 4
Calories 1337 kcal

Equipment

  • Pot
  • Oven
  • Spatula
  • Measuring Spoons
  • Biscuit Cutter
  • Rolling Pin
  • Bowl

Ingredients
  

  • 1 pound Pork Sausage (grounded)
  • 2 Cups Whole Milk
  • 2 Tablespoons Flour
  • 1 Teaspoon Kosher Salt
  • ¼ Teaspoon Freshly Ground Black Pepper

Instructions
 

  • Firstly, take a saucepan and keep it on low to medium heat.
    Bobby Flay Sausage Gravy Step 1
  • Add finely chopped sausage in the cooking pan.
    Bobby Flay Sausage Gravy Step 2
  • Cook the sausages until you see the color changing to brown. Then, add a few tablespoons of flour to the saucepan.
    Bobby Flay Sausage Gravy Step 3
  •  After mixing the sausage with the flour, add milk to it.
    Bobby Flay Sausage Gravy Step 4
  • Now, let it simmer for a few minutes.
    Bobby Flay Sausage Gravy Step 5
  • Season the mixture with salt and pepper.
    Bobby Flay Sausage Gravy Step 6
  • End it by mixing it all and the Sausage Gravy will be ready in no time.
    Bobby Flay Sausage Gravy Step 7
  • Serve it warm and enjoy!
    Bobby Flay Sausage Gravy

Video

Notes

  • Although baking gurus suggest using ingredients kept at room temperature, that is not the case with this recipe. When making biscuits, you need to use cold butter. Cold butter eventually melts when the biscuits are baking, creating pockets of air in it. This allows the biscuits to be flaky and fluffy, which is how biscuits should turn out.
  • A typical mistake that I avoid while cutting the biscuits is to avoid dragging the biscuit cutter. Follow straight lines with the biscuit cutter and do not drag it; otherwise, the biscuits can turn out to be sloppy around the edges.
  • Don’t have a biscuit cutter? You can also do it with a sharp knife, but be very careful while doing it.
  • I always brown the sausage while cooking it. Well-cooked sausage should be brown in colour with no trace of pink.
  • I always use the same pan after cooking the sausage without washing it. Bits of sausage stuck to the pan add more flavour to the gravy.
  • Another standard tip that most people underestimate is using quality products. If you use stale, old products, your gravy won’t be flavourful, and your biscuits will be soft and crumbly. I am sure you don’t want that, so always go for quality ingredients.

Nutrition

Serving: 4g | Calories: 1337kcal | Carbohydrates: 108g | Protein: 49g | Fat: 78g | Saturated Fat: 36g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 517mg | Sodium: 2110mg | Potassium: 838mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1827IU | Vitamin C: 2mg | Calcium: 507mg | Iron: 9mg
Keyword Bobby Flay Sausage Gravy Recipe, Delicious Bobby Flay Sausage Gravy Recipe, Homemade Bobby Flay Sausage Gravy Recipe
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