Better than Any Resturant Sausage Biscuits and gravy
You will need:
1 pound sausage
1/2 cup vegetable oil
1/4 cup flour
3 cups of milk
1 cup heavy cream
1 tsp salt
1 tsp pepper
If you want it thicker mix 2 TBS flour to 4 TBS water and mix well. This is what we do.
Sausage gravy is one of my all-time favorite comfort foods. A long-time favorite that sometimes I just want to make for dinner, Homemade sausage and gravy are southern, but when you add scrambled eggs over your biscuits and top it all with gravy it goes to a whole new level. I have eaten biscuits and gravy in many restaurants, and they just don't have the flavor of home-made. Some, the gravy is to thin, or they have loaded it with pepper to where that is mainly all you can taste. Don't get me wrong pepper gravy is amazing, but if that is all you can taste in the dish. something is wrong. Try our wonderful gravy, that is rich in flavor. In the video below I also show you how to make the egg loaf that I used for this recipe. Amazing!~ Instant Pot Egg Loaf
Start by placing your sausage in the instant pot (if frozen put in the instant pot in a steamer basket, place 1 cup of water, press manual for 15 min with instant release) This will dethaw your sausage.
Empty any liquid from your pot
place your sausage in your instant pot, cut into pretty big bite-size pieces. Once browned, add 1/2 cup oil and flour, mix well.
let cook for about 2 or 3 min. Add 3 cups milk, heavy cream, and salt and pepper. (stir until thickened) IF it is not as thick as you want, in a small bowl add 2 TBS flour to 4 TBS water, mix well and pour into your pot, again mix well (it will thicken quickly.)
How to get lumps out of your gravy
Sometimes in life, we all get lumps, it's okay don't panic. Get a bowl out, large enough to hold your gravy. Use a mesh strainer, and run your gravy through the strainer. Stir with a spoon (gravy in the strainer) until it is smooth and goes into the bowl. (trash the rest of the lumps that won't smooth out) then stir gravy in the bowl to combine. Wa-la you're a genius and no one is the wiser.
To avoid lumps, when you add your flour, sprinkle it out evenly and whisk quickly and rapidly into your gravy making sure break up the flour into specks.
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