Homemade Sausage Gravy - Freeze Dried

There’s something deeply satisfying about waking up to biscuits smothered in homemade sausage gravy. This version is made from scratch using fresh goat milk and freeze-dries beautifully—perfect for quick weekday breakfasts or stocking the pantry for busy seasons.

Ingredients:

• 1 pound ground pork sausage

• 1/4 cup all-purpose flour (adjust based on fat rendered)

• 2 to 2 1/2 cups goat milk (depending on desired thickness)

• Salt and pepper, to taste

Instructions :

1. Brown the Sausage

   In a large skillet over medium heat, cook the pork sausage until fully browned, breaking it up into crumbles as it cooks. Don't drain the fat—it's flavor gold.

2. Make the Roux

   Sprinkle flour evenly over the sausage and stir well, allowing it to absorb the fat. Keep stirring for 1–2 minutes to cook off the raw flour taste.

3. Add Goat Milk

   Gradually pour in the goat milk while stirring constantly to avoid lumps. Simmer over medium-low heat, stirring frequently, until the gravy thickens to your liking.

4. Season and Serve

   Taste and season with salt and pepper. Serve warm over biscuits, or let cool completely before prepping for freeze-drying.

 Freeze-Drying Sausage Gravy

Preserve your creamy, homemade sausage gravy for long-term storage with this simple freeze-drying method using the Cube by Prep4Life

Instructions:

1. Cool Completely

   Let your cooked gravy come to room temperature. This helps the freeze dryer work more efficiently.

2. Load the Trays

   Spread the gravy in a thin, even layer on each tray—no more than 1/2 inch thick to

   ensure thorough drying.

3. Prep the Machine

   Insert the trays into your Cube Freeze Dryer. Make sure the door is securely latched.

4. Seal and Start

   Close the drain valve. Then simply follow the on-screen prompts to begin the drying cycle. The Cube will take it from there—freezing, drying, and finalizing the batch.

5. Check & Store

   Once the cycle finishes (this may take 24–36 hours), check that the gravy is fully dry and crumbly or powdery. Package immediately in airtight containers or mylar bags with oxygen absorbers for long-term shelf stability.

To Rehydrate:

Add hot water slowly while stirring until you reach your desired consistency. It should come back creamy and ready to serve over warm biscuits or hash.