Best Country Sausage Gravy Recipe Recipe For Chicken

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SAUSAGE GRAVY



Sausage Gravy image

Sausage Gravy, a simple recipe made from pork sausage and cream and a few other ingredients, is a Southern staple. Serve over warm biscuits, fried chicken or chicken fried bacon.

Provided by Jessica Formicola

Categories     Breakfast

Time 20m

Number Of Ingredients 6

1 pound breakfast sausage
1/4 cup flour
3 cups milk
Seasoned salt and freshly ground pepper
Fresh herbs (, optional)
12 biscuits

Steps:

  • In a large frying pan or skillet, cook breakfast sausage over medium heat, breaking apart into crumbles as it cooks.
  • When cooked, approximately 10 minutes, remove meat using a slotted spoon. Remove to a paper towel lined plate. Reserve rendered pork fat.
  • Reduce heat to low and stir in flour. Continue to stir until it makes a paste and turns a light brown.
  • Add 1/4 cup milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Whisk until smooth. Add remaining milk in 3 stages, whisking after each to prevent lumps.
  • Add reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with black pepper.
  • Spoon over dish of your choice. Or eat with a spoon. I won't judge.
  • If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!

Nutrition Facts : Calories 520 kcal, Carbohydrate 36 g, Protein 19 g, Fat 32 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 1042 mg, Sugar 8 g, ServingSize 1 serving

COUNTRY GRAVY



Country Gravy image

Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 16

Number Of Ingredients 5

1 tablespoon vegetable oil
2 tablespoons Gold Medal™ all-purpose flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
  • Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.

Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 90 mg, Sugar 2 g, TransFat 0 g

CHICKEN FRIED STEAK WITH CREAM PORK SAUSAGE GRAVY



Chicken Fried Steak with Cream Pork Sausage Gravy image

My grandmother use to make this for my grandfather. She passed the recipe down to my mom who use to make this for our family, but especially for my father who absolutely LOVED this! I now make this for my husband! I serve this with buttered corn and smashed garlic potatoes!

Provided by Hawn

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 55m

Yield 4

Number Of Ingredients 14

4 cups vegetable oil for frying
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
3 eggs
1 clove garlic, minced
1 tablespoon chopped fresh parsley
4 (4 ounce) beef tenderloin fillets, pounded thin
2 links pork sausage
3 tablespoons butter
3 tablespoons all-purpose flour
2 ½ cups heavy cream
salt and black pepper to taste

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.
  • Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
  • Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.

Nutrition Facts : Calories 1202.2 calories, Carbohydrate 34.2 g, Cholesterol 440.9 mg, Fat 104.1 g, Fiber 1.3 g, Protein 34.1 g, SaturatedFat 49.3 g, Sodium 886.9 mg, Sugar 0.9 g

COUNTRY SAUSAGE GRAVY



Country Sausage Gravy image

This is a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits.

Provided by MALTBUSTER75

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 35m

Yield 4

Number Of Ingredients 13

1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
¼ cup minced fresh parsley

Steps:

  • In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
  • Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
  • Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
  • Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 20.3 g, Cholesterol 117.8 mg, Fat 60.1 g, Fiber 1.4 g, Protein 19.7 g, SaturatedFat 25.3 g, Sodium 1389.3 mg, Sugar 8.1 g

HOMEMADE COUNTRY SAUSAGE GRAVY



Homemade Country Sausage Gravy image

Homemade country sausage gravy with flaky buttermilk biscuits is the ultimate breakfast dish made from scratch. An easy recipe, this sausage gravy is cooked in a cast iron skillet with sausage, flour and heavy cream. Add a little salt and pepper, and you have the best homemade delicious sausage gravy!

Provided by Sarah Blankenship

Categories     Breakfast

Time 20m

Number Of Ingredients 5

1 pound ground sausage
1/2 cup all purpose flour
3-4 cups heavy cream or whole milk
Salt
Pepper

Steps:

  • In a large cast iron skillet over medium heat, cook the sausage until it is brown. Use a spatula to break up the sausage until it is crumbled. Do not discard the grease. On low heat, sprinkle the flour over the top of the sausage. Stir and allow the flour to cook for a few minutes while it absorbs the sausage grease. Add the heavy cream or milk to the sausage/flour mixture. As the milk or cream heats up, the sausage will thicken. Add salt and pepper to your desired taste. Then, continue to stir, over low heat, until the gravy thickens. How much cream or milk you add, will determine if your gravy is thick or thin. The less cream or milk, the thicker the gravy. If you want the gravy thinner, add a little more cream or milk at a time until you achieve your perfect style of gravy. Split your biscuit in half or crumble onto a plate, then top generously with sausage gravy. Add more salt and pepper, if needed.

COUNTRY SAUSAGE GRAVY



Country Sausage Gravy image

Creamy and delicious sausage gravy recipe that is easy to make at home!

Provided by Kay Schrock

Categories     Breakfast

Time 35m

Number Of Ingredients 5

1 lb bulk sausage
2/3 cup flour
2 tsp salt
1/2 tsp black pepper
6 cups milk

Steps:

  • Brown sausage, drain and discard grease.
  • Add flour, salt, and pepper. Stir well.
  • Add milk, one cup at a time, stirring well between additions.
  • Simmer over medium heat for 10 minutes, stirring constantly.
  • Serve over biscuits or toast.

Nutrition Facts : Calories 322 kcal, Carbohydrate 17 g, Protein 15 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 59 mg, Sodium 1021 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SAUSAGE GRAVY RECIPE



Sausage Gravy Recipe image

Biscuits and gravy is staple southern breakfast fare! The Best Sausage Gravy Recipe is simple, made from scratch, and ready in 20 minutes. Country comfort food can be quick, delicious, and easy as pie (or in this case gravy) to make!

Provided by Nikki Lee - Soulfully Made

Categories     Breakfast

Time 20m

Number Of Ingredients 7

1 pound bulk pork sausage
2 tablespoons butter
1/3 cup all-purpose flour
3 to 3 1/2 cups milk
1/4 tsp granulated garlic
1 tsp black pepper (or to taste)
1/2 tsp salt (or to taste)

Steps:

  • Set a large skillet (I love cast iron) over medium heat. Add in the sausage and with a wooden spatula break up sausage into smaller pieces while stirring. Cook until brown and fully done (about 8 to 10 minutes).
  • Place butter in skillet and stir until melted.
  • Sprinkle flour, garlic, and pepper on top of the sausage and slowly stir until well coated and grease is full absorbed. Continue stirring and let the flour cook fully for about 2 minutes.
  • While stirring, slowly pour in 3 cups of the milk. Continue to stir and simmer until gravy thickens (3 to 5 minutes). Add salt, if needed. If gravy is too thick, add the last 1/2 cup of milk.
  • Serve over warm fresh biscuits.

Nutrition Facts : ServingSize 1 1 serving, Calories 263 kcal, Carbohydrate 14 g, Protein 15 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 55 mg, Sodium 531 mg, UnsaturatedFat 8 g

COUNTRY SAUSAGE GRAVY



Country Sausage Gravy image

Make this easy Country Sausage Gravy from scratch in under 20 minutes for a hearty southern style breakfast at home.

Provided by Beth - Budget Bytes

Categories     Breakfast     Brunch     Main Course

Time 20m

Number Of Ingredients 8

1/2 lb. pork sausage ($1.45)
1.5 Tbsp butter ($0.16)
2 Tbsp all-purpose flour ($0.02)
2 cups whole milk ($0.82)
1/8 tsp garlic powder ($0.02)
1/8 tsp freshly cracked black pepper ($0.02)
1/8 tsp crushed red pepper (optional) ($0.02)
1/8 tsp salt ($0.02)

Steps:

  • Add the pork sausage to a skillet and cook over medium heat, breaking it into chunks as you stir, until it is cooked through. Do not drain the fat from the skillet.
  • Add the butter and flour to the skillet with the pork. Continue to stir and cook for about 2 minutes more.
  • Whisk the milk into the skillet, making sure to dissolve all the browned bits off the bottom of the skillet as you whisk. Continue to stir and cook until the milk begins to simmer lightly, at which point it will thicken into a nice gravy (5 minutes).
  • Season the gravy with red pepper, freshly cracked black pepper, garlic powder, and salt. Serve over biscuits or your favorite starchy breakfast item.

Nutrition Facts : ServingSize 0.75 cup, Calories 296 kcal, Carbohydrate 9 g, Protein 13 g, Fat 23 g, Sodium 523 mg, Fiber 1 g

COUNTRY SAUSAGE GRAVY



Country Sausage Gravy image

Simple and easy for those hectic mornings, this Country Sausage Gravy Recipe is even easier than the package mixes.

Yield 4

Number Of Ingredients 4

.5lb Ground Italian Sausage
3 tablespoons Flour
2.5 cups Milk (1%)
1 teaspoon Black Pepper

Steps:

  • In large skillet, brown the italian sausage on medium-high heat. The sausage should be browned, not just cooked.
  • Add the flour to the sausage and cook for about 1-2 minutes. You are trying to make something similar to a roux, where the flour is ready for the milk.
  • Add the milk and black pepper, bring to a boil and cook for an additional 2-3 minutes. Sauce should be thick and creamy

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY



Chicken Fried Chicken with Country Gravy image

Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy. Dinner never looked or tasted so good!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 20m

Number Of Ingredients 15

4 chicken breasts (halved)
2 cups buttermilk
3 eggs
1/2 cup milk
2 cups flour
1 tablespoon paprika
1/2 teaspoon cayenne pepper (or more if you like spicy)
1/2 tablespoon garlic powder
salt and pepper to taste
oil for frying (You can use peanut oil, vegetable oil, or canola oil)
1/4 cup reserved pan drippings
4 tablespoons reserved flour mixture
2 cups chicken broth (or stock)
1/2 cup milk
salt and pepper (to taste)

Steps:

  • Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
  • In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
  • Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry.
  • Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

Nutrition Facts : Calories 635 kcal, Carbohydrate 30 g, Protein 33 g, Fat 43 g, SaturatedFat 32 g, Cholesterol 143 mg, Sodium 447 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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