Very simple recipe that is quick and easy to make. Nothing difficult or fancy here.
You can add sausage to the gravy by cooking the sausage prior to starting step 2 of the recipe. Also, you may reduce the spiciness of the gravy by removing the membrane and seeds of the jalapeno peppers. But if you like gravy with a "kick"...leave 'em in.
Total time: 20 mins
Yield: 2 cups (2 servings)
o 2-1/2 tablespoons cooking oil (Canola oil recommended)
o 1/4 cup onion, chopped fine
o 3-1/2 tablespoons flour (more or less as needed)
o 2 cups milk (as needed)
o 2 jalapeno peppers, chopped fine
o salt and pepper to taste
o 1/2 to 3/4 cup cooked sausage (optional)
1. Add the cooking oil to a medium sized saucepan over medium heat.
2. Add the chopped onions and peppers, stir and cook just a couple of minutes until slightly softened. If using sausage, add pre-cooked sausage now.
3. Make a roux by whisking in the flour a little at a time until a thin, foamy paste develops. There should not be any visible liquid oil or lumps of flour showing. You may need more of less of the flour or oil called for. Cook until the roux is a light brown, pale color.
4. Slowly add milk, whisking vigorously. Bring to a boil and simmer 2-3 minutes as gravy thickens. The sauce should be thick enough to coat the back of a spoon.
5. Whisk in salt and pepper to taste. Remove from heat and serve immediately.
NOTE: Obtaining the proper thickness of the gravy requires attention. Add the milk to the roux a little at a time while stirring and watching the thickness of the gravy. You can NOT add oil or flour at this point (will result in lumps or oily gravy). The longer you cook the gravy the thicker it will get. Be aware that the gravy will thicken a little more when removed from the heat and it cools.
HOW TO MAKE SAUSAGE GRAVY VIDEO
NOTE: The video instructs to remove the onion and sausage after cooked. This is to prevent over cooking the onion and sausage. If you move quickly this step may be skipped.
NOTE 2: Many have asked about the music in the video, it is "The Drunken Sailor" by Liz Carroll.