Low Sodium Country Gravy
Enjoy a rich, creamy, low sodium country gravy made with homemade sausage. Perfect over biscuits, potatoes, or eggs for a comforting, heartwarming breakfast.
Equipment
- 1 wire whisk
- 1 large skillet
Ingredients
- 1 lbs low sodium breakfast sausage
- ⅓ cup all purpose flour
- 2 ½ cups milk more or less depending on how you thick you like your gravy
- Ground Pepper to taste
Instructions
- In a large skillet, cook the low sodium breakfast sausage over medium heat until it’s browned and crumbled.
- Sprinkle the flour over the cooked sausage and stir well to combine. Cook for about 1-2 minutes to remove the raw flour taste.
- Gradually add 2 cups of milk, stirring constantly to avoid lumps. If the gravy is too thick, add the remaining ½ cup of milk a little at a time until you reach your desired consistency.
- Continue to cook the gravy, stirring frequently, until it thickens. This usually takes about 5-10 minutes.
- Season with freshly ground black pepper to taste.
Notes
Tips and Tricks for Making the Perfect Low Sodium Country Gravy
1. Choose Quality Ingredients:- Start with my low sodium breakfast sausage recipe. It’s packed with flavor and low in sodium, making it the perfect base for your gravy.
- Use fresh, high-quality milk to ensure a rich and creamy texture.
- Stirring constantly is key to preventing lumps. Use a whisk to incorporate the flour into the sausage and to mix the milk smoothly.
- Add the milk gradually. Start with 2 cups and then add more if needed. This helps you control the consistency of the gravy, making it easier to achieve your desired thickness.
- Cook the gravy over medium heat. High heat can cause the milk to scorch and the gravy to thicken too quickly, making it more difficult to achieve a smooth texture.
- Taste the gravy as it cooks. Adjust the pepper and any other spices to your preference. Remember, with low sodium cooking, spices are your best friend for adding flavor.
- Cook the flour for 1-2 minutes after adding it to the sausage. This step is crucial for removing the raw flour taste and developing a rich, nutty flavor in your gravy.
- If the gravy becomes too thick, add a little more milk until it reaches your desired consistency. If it’s too thin, let it cook a bit longer to thicken up.
- Allow the gravy to sit for a minute or two before serving. This resting time helps the flavors meld together and can slightly thicken the gravy.
- When reheating leftover gravy, do so over low heat and add a splash of milk to bring back its creamy consistency.
- Serve your gravy over my low sodium biscuits for a classic combination. You can also pour it over roasted potatoes, scrambled eggs, or even use it as a base for a breakfast casserole.