Happy Birthday Derek!
Hubba. Hubba. 28 has never looked better. 😉
Whenever Derek and I visit my parents, the #1 thing he looks forward to is the sausage gravy my Dad makes almost every time we’re at home. He LOVES the stuff and usually goes back for seconds or thirds, which really isn’t a surprise because, well, my Dad’s sausage gravy rocks.
What Derek didn’t realize before was that I can make sausage gravy too. In fact, my Dad taught me everything he knows. I kept this secret to myself. 😉 For his birthday this morning, I decided to throw him a little breakfast party full of his morning favorites – omelets, biscuits, and – of course – sausage gravy. 😉
First of all, the trick to good sausage gravy is starting with TWO packages of sausage.
Double the sausage = double the grease = tastier gravy. FYI: this is NOT a healthy recipe. 😉
Place one package of sausage to the side and slice the other.
Another trick from my Dad – slice the sausage right through the packaging. This way you’ll end up with perfect sausage patties.
The patties go straight into a hot skillet
and cook until they’re no longer pink on the inside. You usually want a nice brown exterior.
Remove the patties from the pan, but leave the grease. Place the patties to the side – or start eating them – you are done with them.
Now it’s time for the second package of sausage. I usually slit the package right down the middle and let it fall right into the greasy pan. Then I’ll break it up with the spatula as I would with ground beef.
Once the sausage crumbles are cooked, it’s time for the flour. You want to add 2-3 heaping spoonfuls of all purpose flour to the sausage.
The flour should be enough to soak up the greasy and lightly coat the sausage.
Last, but not least, pour enough whole milk over the sausage to cover everything. Season with lots of pepper.
I usually bring the gravy to a light boil, then down to a simmer to thicken up. Sometimes it needs more milk, sometimes it doesn’t. It depends on how thick of a gravy you’re looking for. 🙂
Best served over buttermilk biscuits.
We had quite the birthday breakfast party. Derek’s brother’s family joined us, as well as our friend Stephanie. With the biscuits and gravy, we also had mimosas, fruit salad and a mini omelet station set up.
Stephanie and I were dubbed the omelet queens.
Each guest selected what they wanted and we had two pans going for omelets. It was a pretty good system that worked out great. I’m not saying the omelets were pretty, but they sure did taste good. 😉
Can’t forget the mimosas!
My omelet had olives, spinach, onion, mushrooms, sun dried tomatoes, cheddar cheese, and goat cheese. It was delicious. Thank you, Stephanie! 🙂
I wish I had taken more photos of our birthday breakfast party, but I was too busy running around in the kitchen to snap any good shots. Oh, well.
It was a fabulous get together and the perfect way to kick off easter morning. Now we’re off to continue the birthday/ easter celebrations!
Happy Easter everyone!