Alright, let’s talk about makin’ sausage gravy, but hold yer horses, we ain’t usin’ no milk or cream today! Yep, you heard that right. Sometimes you just ain’t got that stuff in the fridge, or maybe your belly don’t like it, so whatcha gonna do? Give up on good ol’ sausage gravy? Not on my watch!
First thing’s first, you gotta get yourself some sausage. Now, I like the spicy kind, gives it a little kick, you know? But you use what you like. Fry that sausage up in a pan, real good, until it’s nice and brown. Don’t drain all that grease neither, that’s flavor, honey! That’s the good stuff.
- Get your sausage, any kind you like.
- Fry it up good, make it crispy.
- Leave some grease in the pan, don’t be shy.
Okay, so you got your sausage cooked, now what? Well, normally you’d throw in some flour, make a roux, they call it. Fancy word for thickenin’ stuff, if you ask me. We’re gonna do that, but we ain’t usin’ milk to make it smooth and creamy. So, what we gonna use?
Some folks say you can use that oat milk, or soy milk, the kinda stuff they sell in them fancy cartons. Says it right here, “Unflavored oat milk or soy milk.” But me? I ain’t never tried that. Sounds kinda funny, if you ask me. I stick to what I know. Chicken broth or vegetable broth, that’s what works for me. Yeah, you heard it, chicken or vegetable broth!
So, you sprinkle in some flour, about, oh, I dunno, maybe two or three spoonfuls into the sausage grease. Stir it around real good, let it cook a bit, don’t want no raw flour taste in your gravy, yuck! Then you start pourin’ in your broth, little by little, stirrin’ all the while. You gotta stir it good, or it’ll get all lumpy, and nobody wants lumpy gravy.
Now, how much broth? Well, that’s the tricky part, ain’t it? You gotta eyeball it. You want it thick enough to stick to your biscuits, but not so thick it’s like glue. It says here, “To make sausage gravy without milk, you can substitute the milk with chicken or beef broth.” See? Even the fancy folks know it works!
Keep stirrin’ and pourin’ until it looks right. Then you gotta season it up. Salt, pepper, of course. And I like to throw in a little bit of sage, gives it that somethin’ somethin’. You can add other stuff too, if you like. Garlic powder, onion powder, whatever makes your tastebuds happy. It’s your gravy, you do what you want with it!
And that’s about it! Sausage gravy, no milk, no cream, just good ol’ fashioned flavor. You pour that over some hot biscuits, and you got yourself a breakfast fit for a king, or a queen, or just a good ol’ hungry person like me. It ain’t hard, see? Just takes a little bit of know-how, and a whole lotta love. Don’t let nobody tell you you can’t have good gravy without milk. They just don’t know how to make it right!
This whole “mastering the art of making sausage gravy without milk” thing, ain’t as fancy as it sounds. It just means you gotta be a little resourceful, that’s all. And it “empowers you to enjoy this classic comfort food without compromising on flavor or texture,” or so they say. Me? I just say it tastes darn good! Experiment with different broths, like they say. You might find somethin’ you like even better. You never know till you try! And don’t forget that bit about making “Milk Gravy with Sausage,” just switch out the liquid! Easy peasy!
So there you have it, my secret to sausage gravy without milk or cream. It’s not really a secret, just common sense, if you ask me. Now go on and make yourself some gravy, and don’t forget to invite me over for breakfast!
Original article by the Author:Wei,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/make-delicious-sausage-gravy-no-milk-or-cream-at-home/
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