Tips, Variations & Storage
To ensure your sauce turns out perfectly, consider these tips:
- Tip for Smoothness: Once you add the milk, keep whisking! Constant motion prevents lumps from forming as the sauce heats and thickens.
- Substitution: If you prefer bacon, reserve the bacon grease and use that in place of the meat fat to create the roux.
- Add-ins: For a spicy kick, stir in a pinch of smoked paprika or cayenne pepper just before serving.
- Dietary Swap: For a gluten-free version, try using a gluten-free flour blend, though results may vary.
- Storage: Store cooled gravy in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove, whisking in a splash of milk to restore consistency.
Instructions
Stovetop Method
- In a heavy-bottomed pan or skillet over medium-high heat, brown and crumble the ground breakfast pork completely.
- Ensure all flavorful drippings remain in the pan, then incorporate the flour. Stir constantly until thoroughly combined, then reduce the heat to medium.
- Add the salt, pepper, and garlic powder, stirring briefly to distribute the seasonings.
- Gradually whisk in the milk while stirring vigorously. Continue to cook until the sauce thickens to a gravy-like consistency.
- Remove the sauce from heat and ladle generous amounts over warm, flaky quick-breads. Serve and enjoy!
