Classic Homemade Southern Sausage Gravy Recipes

GRANDMA'S CLASSIC BISCUITS AND SAUSAGE GRAVY

Grandma's Classic Biscuits and Sausage Gravy image

I have enjoyed this meal since I was a child and now love to make it for my family. This is a classic combo and will leave you wanting more.

Provided by Caitlyn Erhardt

Time 20m

Number Of Ingredients 9

Ingredients

1 lb Ground Sausage
1/2 Cup All Purpose Flour
2 Tbsp Unsalted Butter
3 1/2 Cups Milk
1 Tsp Ground Black Pepper (See Notes)
1 Tsp Sage
1/4 Tsp Red Pepper Flakes (Optional)
1 Pinch Salt
12 Homemade Buttermilk Biscuits (I love my homemade biscuit recipe, but you could use a store bought brand if you wish.)

Steps:

Brown the sausage in a large, deep skillet. I like to use a cast iron skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved.
Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.
Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!

Nutrition Facts : Calories 452 kcal, Carbohydrate 30.5 g, Protein 16.2 g, Fat 29.6 g, SaturatedFat 14.4 g, Cholesterol 100 mg, Sodium 495 mg, Fiber 1 g, Sugar 5.2 g, ServingSize 1 serving

SAUSAGE GRAVY

Sausage Gravy image

There are certain recipes that are hallmarks of the South's comfort food. From fried chicken to grits, some recipes are non-negotiable Southern staples. And if you ask us, sausage gravy belongs in that tasty canon. If you haven't had homemade sausage gravy since the last time your grandmother made it, you might be surprised to know that it's not as difficult to make as you might think. All it takes is three ingredients plus salt and pepper along with some whisking to whip up this down-home favorite. The trick to a great country gravy is to brown the sausage in a skillet until it has a deep caramelization on the outside. Not only will the sausage taste better, the drippings will have also have a richer, tastier flavor to impart in the roux. Since this recipe uses such few ingredients, it's important to find the best quality of each ingredient that you can. We promise you'll taste the difference if you use a high-quality whole milk from the grocery store or the farmers market. What's the best way to serve it? There's the classic settings like biscuits, chicken fried steak, or grits, but we also like to serve it with shrimp, rice, and a drizzle of Tabasco hot sauce.

Provided by Southern Living Editors

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

8 ounces pork sausage
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground red pepper

Steps:

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Melt butter in skillet. Whisk flour into hot fat until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper. Serve immediately.

SAUSAGE GRAVY

Sausage Gravy image

Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

Steps:

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!