Conecuh Sausage Gravy Recipe
Make Conecuh Sausage Gravy Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Gravy
To Serve
Method
Sausage Gravy
- 1
Prepare sausage
Cut the Conecuh sausage links into 1/4-inch rounds then chop each round into small pieces. This yields fine crumbles that mimic loose sausage breakfast gravy. Measure 1 lb.
- 2
Brown the sausage
Place a large heavy skillet or sauté pan over medium heat. Add the chopped Conecuh sausage (no additional oil needed if sausage is fatty). Cook, stirring and breaking up pieces with a spatula, until the sausage is browned and slightly crisp at the edges, about 6–8 minutes. Remove about 2 tablespoons of rendered fat into a small bowl and leave the rest in the pan with the sausage.
- 3
Add butter
Reduce heat to medium-low and add 2 tablespoons unsalted butter to the pan with the sausage and remaining fat. Stir until butter melts and combines with the fat, about 1 minute.
- 4
Make the roux
Sprinkle in 1 cup all-purpose flour and stir constantly to coat the sausage and absorb the fat. Cook the flour mixture (roux) for 2–3 minutes, stirring, until the raw flour smell is gone and it turns a light golden color. This helps thicken the gravy without a raw flour taste.
- 5
Add liquids gradually
Whisk in 1 cup low-sodium chicken broth first to deglaze the pan, scraping up browned bits, then whisk in 3 cups whole milk and 1 cup heavy cream gradually, about 1/2 cup at a time, whisking constantly to prevent lumps. Bring mixture to a gentle simmer over medium-low heat.
- 6
Simmer and season
Once simmering, continue to cook, stirring frequently, until the gravy thickens to a spoon-coating consistency, about 6–8 minutes. Stir in 1 teaspoon Worcestershire sauce, 1.5 teaspoons kosher salt (start with 1 tsp and adjust), 1 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust seasoning—add additional salt or hot sauce (up to 1/2 teaspoon) if desired.
- 7
Finish
If the gravy becomes too thick, stir in up to 1/4 cup additional milk to reach desired consistency. Stir in 1 tablespoon minced fresh thyme if using. Keep the gravy warm over the lowest heat, stirring occasionally, until ready to serve.
To Serve
- 8
Split and warm 8 buttermilk biscuits. Spoon generous portions of the Conecuh sausage gravy over the warm biscuits.
- 9
Garnish with chopped fresh parsley and an extra grind of black pepper. Serve immediately.
