Chef Gosselin’s Breakfast Gravy
My dad…of all people has asked me to post my breakfast gravy. Odd…since he is a better chef than I. Ok here is my pan made, always fresh and just amount I need for the service, breakfast gravy. Let’s Make a nice hot, bubbling biscuit gravy.
The essence for all gravies will always stem from the question, “what are you preparing”. If you are making a veggie platter than you are going to need butter as your fat source…if you are making bacon…then bacon grease will be out fat source.
I like to use a breakfast sausage and its rendered fat in my gravy. So I will look at he amount of guests at the table and if I am serving an average of two sausage rounds per person, I will be using a half again that amount of sausage for my gravy. So if 4 people are dining…I need 4 patties for the gravy.
4 ea breakfast sausage patties (thawed)
1/4 cup water
1 tbsp flour
2 cups milk
1/8 tsp ground black pepper
On med heat in your 10″ skillet place the 4 ea sausage patties. Add a little water and use the back of your spoon to start breaking the sausage apart. The goal is to make sausage crumbles.
When the sausage is crumbled and the water is evaporated. Allow sausage to cook/brown a bit and render out the fat. We want the fat to line the bottom of the skillet.
Sprinkle some flour into fat. Use only enough to equal about the same amount of flour by volume as fat in pan. (example…if you have a teaspoon of fat in pan add a teaspoon of flour)
Whisk flour in pan and make a roux. Cook roux for about 30-60 sec.
Add milk and continue whisking
Add black pepper
Taste… re-season with salt and pepper as needed
Ahhhhhhhhhhh….. grab some of your fresh baked biscuits and top with your awesome sausage biscuit gravy.