Best Brown Gravy

I'm not one to shy away from dry gravy mixes, matter of fact there are a few that I make sure to always keep in the pantry.  They're easy to make and do taste quite good, but, sometimes you want a tasty gravy that doesn't come from a store bought packet.

This delicious brown gravy, comes together very quickly and uses ingredients you more than likely will already have on hand.

It is perfect on mashed potatoes or to top your steak or pork chops.

Best Brown Gravy
*Delicious brown gravy made with beef broth*

1 can beef broth
1 teaspoon chopped garlic
1 teaspoon onion powder
2 teaspoons Worcestershire sauce
2 tablespoons cold water
2 tablespoons cornstarch
salt and pepper to taste

In a small bowl mix together the cold water and cornstarch.

In a saucepan bring the beef broth to a boil, with the garlic, onion powder and Worcestershire sauce.  Add in the cornstarch mixture, stir well and reduce heat to low.  Cook for a minute or two until the sauce thickens.

Season according to taste. 

Sausage Gravy

After a few of you asked me what recipe I use for the gravy, I realized that I don’t think I have one up on the blog yet and THAT must be remedied right??

When I’m in a hurry or in a pinch, I usually grab the little packet mix of country gravy, I know it’s not homemade but we really like that gravy and the sausage one too.

If I have time and I want to do a special breakfast, then I make my own and honestly, it’s so easy to make and I’m a huge believer in that everything homemade is hundred times better than store bought.
This recipe is one I’ve been using for many years and I honestly don’t remember how I came across it, it may have been in a cookbook or a magazine, one of those.

Sausage Gravy for Biscuits

Ingredients
• ½ pound ground breakfast sausage.
• 2 tablespoons butter
• 4 tablespoons all purpose flour
• 3 cups cold milk
• Salt and pepper to taste

Directions
Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux.

You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes.

Start adding the cold milk a little at a time, whisking constantly. When you’ve added all the milk, add in the sausage, keep stirring until it reaches the consistency you want. Add salt and pepper to taste.
Easy peasy


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