Anytime* Sausage Gravy

It was freshman year at Vandy that I unapologetically met and fell in love with sausage gravy. After a 6am practice, I'd stop in the Munchi Mart on the first floor and head up to my room to eat my plate of scrambled eggs, grits, and sausage gravy over a biscuit. Two years later, this post-practice refuel became the reason I became friends with Taylor. Every Monday, Wednesday, and Friday, we'd find ourselves in the C Room for breakfast.

Fitting that I'm sharing this recipe at his request.

The reason this recipe is "anytime" gravy is not only because it is so easy and quick, but also I've started freezing it in cubes. A cube nuked with a tablespoon of milk for one minute gives you sausage gravy anytime. I haven't told Taylor yet that the gravy would also be perfect over Country Fried Steak - another one of his favorites.

6 or 7 frozen sausage patties

1 tsp onion powder

1 tsp garlic powder

1/4 tsp cayenne pepper (more if you like it hot)

1 T of black pepper (yes, a whole Tablespoon)

Salt to taste*

3 T of salted butter

4 T of flour

4 cups of whole milk

Dash of hot sauce or vinegar (optional)

*Do not salt until mixture thickens. You don't know how salty your sausage is. You won't know until the gravy just comes together. And I recommend using garlic salt.

~ Place the patties in a large skillet on medium high. Flip when they start to sizzle.

~ When the sausage is thawed enough to crumble, break up with a spoon and add spices and butter.

~ Cook for at least two minutes to let butter tenderize meat and bloom spices.

~ Add 4 T of flour and stir so flour is incorporated into mixture.

Why 4 T of flour to 3 T of butter? The sausage will have given off grease as well.

~ Allow flour to cook for at least a minute so there is no raw flour taste.

~ Push all your sausage mixture to the sides and slowly pour in 4 cups of WHOLE milk. (If you use skim milk, this will not thicken, and you cannot freeze it.)

Most people say to add warmed milk to a roux. But as you add the milk to the center, it bubbles almost immediately. Save yourself a step. See pic below.

~ Slowly combine milk and sausage mixture. It will be thin and soupy.

~ Raise heat to bring JUST to a boil.

~ AS SOON AS you see bubbles forming all over the surface, turn heat to low.

~ Let this simmer for ten minutes or to desired consistency. Stir frequently cause the milk will stick to the bottom and burn if you don't stir. You want the gravy to coat the back of the spoon. See pic below.

~ NOW is when you test and taste for salt - and it WILL need it. Use garlic salt for extra flavor.

PRO TIP: As with anything fatty, adding acid helps brighten it. So a dash of hot sauce or vinegar at the end makes a world of difference.

I had to use up milk before leaving for Christmas and decided to try freezing the gravy in silicone cubes. Worked like a champ! Let the gravy cool completely, then add to silicone cubes. Once the cubes are frozen, put them in a Ziploc bag. These are extra large cubes below, probably 1/4 cup cubes. Add a T of milk per 1/4 cup and nuke for 1 minute. Sausage gravy ANYTIME.