You cannot go wrong with breakfast for dinner. Ever. It’s pretty much a rule somewhere.
You especially cannot go wrong when your husband has set out on a gravy making mission and has pretty much perfected his trade. It rivals my great grandmothers’ recipes. I’m not kidding.
Here’s the sad part. I cannot give you a recipe for it. Just like my two great grandmothers couldn’t every time I would ask them to teach me how to make their gravy and biscuits. It’s one of those “a little of this, a little of that” strategies. You just have to keep making it over and over until it’s exactly right. Or until it looks like this.
I asked my husband if he could explain how he made his gravy and this is all I could get out of him. Sorry folks. I tried.
- whole milk
- sausage (or bacon if you’re like me and prefer it over sausage)
- salt and pepper to taste
How to Make the Best Gravy Ever
I’d like to make this as simple as possible, but I’m going to warn you… this is all trial and error and testing it to your liking. You’re gonna have to make gravy like 1839 times before it’s just exactly how you want it. But here’s the general idea of how to make it…
First, fry up your sausage or your bacon. Remove the meat after its cooked and keep the grease in the skillet. This isn’t the healthiest decision but trust me, it’s the best decision.
Next you’re going to add the flour and stir it into the grease, mixing over low heat. This will create your base for the gravy.
Then you’re going to add the milk. Just add a whole bunch. It’s going to be runny and you’re going to be confused but leaving it on low-medium heat and constantly stirring it will help it to thicken up.
Add your salt and pepper however you like. Keep stirring.
Once it’s starting to thicken up, lower the heat and let it sit for a few minutes. Before you turn back around from putting the milk in the fridge it’ll be ready to throw onto the biscuits you’ve been baking.
Last but not least: eat up! And call me. I’ll come help you eat your amazing creation.
So let me know if you are a gravy making expert or if you are starting out and want to give this “recipe” a whirl. We gravy lovers have to unite. In the meantime I’m making it a rule that we must have breakfast for dinner at least once a week over here. Practice makes perfect, right?