Last week, after mentioning that I had Bourbon Sausage Gravy over biscuits whilst attending the Bourbon Festival, I had several people ask for the recipe. While I didn’t get that specific recipe, I was able to recreate it using my own good judgement.
I also added diced onions to the mix, for no better reason than I like onions, and thought that they would go nicely into the gravy.
I really like what the bourbon adds to this classic recipe. The flavor of the bourbon doesn’t become readily apparent until the very end, where it gives a very nice finish to the taste of the gravy.
- 1/2 yellow onion, diced
- 1/2 Tablespoon olive oil
- Pinch o’ Salt
- 3/4 lb. ground sausage
- 4 oz. Bourbon
- 5 Tablespoons All Purpose Flour
- 3 cups Whole Milk
- Ground Pepper, to taste
In a small skillet over medium heat, add the onions, olive oil and the pinch of salt. Sauté until the onions start to become translucent. Remove from heat and set aside.
In a large skillet, add the ground sausage, as well as 2 ounces of the bourbon. Fry the sausage until it becomes brown. Once browned, add the cooked onions. Then add one Tablespoon of flour, and stir in until the flour is incorporated into the sausage. Repeat this process four more times until all of the flour has been used.
Slowly pour in one cup of milk. Mix into the sausage until it starts to thicken. Repeat two more times, using one cup of milk each time.
Add the final two ounces of bourbon into the gravy, and stir in well. Pepper to taste and serve over fresh biscuits.