Country Sausage Gravy For Biscuits And Gravy Recipes

BISCUITS AND SAUSAGE GRAVY

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.

GRANDMA'S CLASSIC BISCUITS AND SAUSAGE GRAVY

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!

COUNTRY SAUSAGE GRAVY

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.

BULK COUNTRY SAUSAGE GRAVY

Steps:

• You will need a very large pot to make this gravy.
• Put sausage into pot, add 1-2 quarts of water.
• Stir to break meat up very fine while bringing to a boil.
• When cooked through, strain the water off of the meat.
• Return meat to the pan and add shortening; brown the meat till it starts to look crispy.
• Add flour and cook until flour is browned, stir often so you don't let it burn (use low heat).
• Add seasonings.
• Using large whisk stir the first gallon of milk into the flour and turn up heat,while remaining to stir constantly.
• Once it thickens, add the kitchen bouquet and the can of evaporated milk.
• Stir to mix and bring to a boil.
• Next you may add the other half gallon of milk as you need it, to get your gravy to the consistency that you like. (Remember, gravy must come to a boil before you know how thick it is or isn't going to be).
• If after all your milk has been added, its still too thick, then add a bit of water and bring it back to a boil.
• Add liquid to thin gravy a little bit at a time.
• It is easier to thin than to rethicken properly.
• Once it is to the consistency you like and has come to a boil again,then it's done.
• Taste to see if it needs more salt.
• Adjust if need be and serve over biscuits, toast, fried potatoes or mashed potatoes.
• To freeze cool completely then package and freeze.
• Will keep 3-6 months in freezer.