TCH Gravy (Biscuits & Gravy)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the Sausage. Pan-fry the sausages until fully cooked and browned on the outside. Chop them very small — almost minced — so they mix evenly into the gravy. Return the chopped sausage to the pan and leave all the fat in; do not drain it. The fat will flavor the gravy.

Step 2

2. Add Butter. Add 40 g butter to the pan with the sausage and fat. Stir until melted and combined.

Step 3

3. Make the Roux. Sprinkle in 40 g flour evenly. Stir constantly for 1–2 minutes over medium-low heat until the flour absorbs the fat and turns lightly golden.

Step 4

4. Add Milk. Gradually, slowly pour in the 0.5 liter of milk, stirring or whisking continuously to prevent lumps. Keep stirring until the gravy thickens — about 5–7 minutes..

Step 5

5. Season. Add 0.5 Tbsp chicken powder (optional), ½ tsp salt, and white pepper to taste. Simmer gently for 2–3 minutes until creamy and smooth. If it gets too thick, stir in a little more milk to loosen.