How to Make Smoked Sausage Gravy

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[{"selector":"#anim-9714d933-0f26-4a41-b180-61ea3d157591","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Smoke the Sausage Smoke sausage at 225*F for 45 minutes until internal temp is 160*

[{"selector":"#anim-99b86297-5f65-4ca5-8f05-acdd7d3da8b9","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Add Seasoning On a stove, break up sausage and add salt, pepper, chili powder, and dry rub seasoning

[{"selector":"#anim-b025cb10-85c9-4c34-a23c-fa3483f96902","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Thicken the Gravy Add butter and flour and cook for 2 minutes. Then add milk and cook for 10 minutes stirring constantly.

[{"selector":"#anim-e432f7d5-4846-42ef-8bda-f95772b6f372","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Enjoy! Serve warm over biscuits. This recipe is perfect for a hot breakfast or an Easter brunch

[{"selector":"#anim-f29d65dc-b526-4019-9c1e-e43a521c2c01","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] MORE STORIES: Brisket Chili Chuck Roast Stew Buffalo Chicken Dip