If you have ever wanted to know how to make sausage gravy this recipe is perfect for you. First off I will start by explaining what sausage gravy is. Sausage gravy is basically a combination of milk, butter, and flour with pieces of sausage in it. Sausage gravy originated in the South and has become very popular. This gravy is typically served over biscuits but it goes great on eggs or toast as well. It is always a great treat for breakfast. For the type of sausage, you can use just plain pork sausage, maple flavored sausage or really any flavored sausage you might enjoy. If you want to add a little heat, the addition of a little hot sauce or red pepper flakes spices up this gravy nicely. Enjoy.
(Makes 6 Servings)
How to Make Sausage Gravy
- Total Time: 30 minutes
Ingredients
Scale
- 1 (12 ounces) package pork sausage (or maple flavored sausage)
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups of milk
- salt and pepper (to taste)
Instructions
- Heat a large deep skillet to medium high heat. Add sausage, and break up into small pieces with a metal spatula while cooking. Cook until sausage is evenly browned. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan. Set sausage pieces aside.
- Add butter to the pan and stir until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.
- Serve over biscuits, or eggs and toast.
pamela
Monday 14th of July 2014
I used jimmy dean pork sausage in the tube. i always have one in the freezer in case of unexpected guest. it comes in alot of different flavors. works great!! thanks for the receipe.
chuck
Monday 24th of December 2012
This was amazing but I took a razor blade and sliced some garlic paper thin so it melts away with the butter for the gravy this gives great flavor
Andrew
Tuesday 20th of November 2012
Made this one last night, but still threw in some red pepper flakes and used garlic salt. Interestingly I thought back and didnt really notice the missing Worcestershire sauce and I used 2% milk. Came out great, very thick still which i was worried about with the 2. It tasted great and it was a little easier (simpler) than the first one.
I actually make it with gluten free flour mix without the xanthum gum and then use gluten free bisquick for the biscuits and it comes out great. My wife is gluten intolerant.
Bobby
Monday 19th of November 2012
Andrew - I have no real reason, I just wanted to post a different version. Both versions are very good. Let me know which one you prefer.
Andrew
Monday 19th of November 2012
Why the deviation from your old 2008 recipe? I love that one. But I'll give this one a shot.