Sausage Gravy starts by smoking the sausage, and then adding layers of flavor into the gravy for a savory jam-packed bite. This recipe provides is an easy way to add a ton of flavor to your favorite breakfast biscuits.
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½teaspoonsaltWhile there is salt in the dry rub, we found a little extra helps with flavor. You can leave this out if you are sensitive to salt.
¼cupflourUse the same ratio for gluten free 1:1 flour.
Prep Smoker: Preheat the smoker to 225 degrees Fahrenheit (F) using fruit wood.
Smoke Sausage: Place the sausage in a 10-inch cast iron pan, and place on the smoker. Smoke for 45 minutes until the internal temperature of the larger chunks read 160 degrees F.
Add Seasonings: On a stove top over medium heat, break up the sausage with a spoon and add the salt, pepper, red chili pepper, and seasoning. Stir to incorporate. We use our ultimate dry rub which is sweet and savory. We do this for about 2 minutes.
Make Roux (with Sausage): Add the butter and flour. Stir to incorporate the butter and flour with the sausage. Stir for about 2 minutes or until the butter is melted and the flour coats the sausage.
Add Milk: Pour the milk into the pan and bring to a slow simmer, stirring constantly. The simmering will help the roux activate and thicken the milk. Stir for 10 minutes or until the gravy is a thick and bubbly consistency. If you don’t stir often, the milk can scorch on the base of the pan giving an unpleasant flavor and texture.
Serve: Turn off the heat and serve on top of breakfast biscuits (or other items)
Optional Toppings: Fresh chives, smoked paprika, or cayenne for more heat.This is a great recipe to top on biscuits. We reference a few of our favorite biscuit recipes in the article.You can also add these to roasted potatoes, or as an alternative to a Hollandaise sauce for benedicts.