K Jon Sausage Gravy Recipes

SAUSAGE GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

SAUSAGE GRAVY

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!

COUNTRY SAUSAGE GRAVY

Steps:

• Brown the pork sausage in a large skillet over medium-high heat.
• Set aside, leaving the drippings in the skillet.
• Stir the butter or bacon grease into the sausage drippings.
• Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
• Gradually whisk the milk into skillet.
• Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
• Season with salt and pepper.
• Reduce the heat and simmer for about 15 more minutes.

EASY SAUSAGE GRAVY

Steps:

• In a saucepan, cook the sausage over medium heat until no longer pink.
• Stir in butter until melted.
• Sprinkle with flour.
• Gradually stir in milk, salt, and pepper.
• Bring to a boil.
• Cook and stir for 2 minutes.
• Serve over biscuits.

SOUTHERN CAJUN SAUSAGE GRAVY

Steps:

• Cook both of the sausage meats in large nonstick skillet over medium-high heat, breaking the meat up with the spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl.
• Remove all but 3 tablespoons of the fat from the skillet.
• Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. Remove from the heat.
• Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes.
• Add the thyme, and season with salt and pepper.
• Add the crumbled sausage meat and combine well.
• Cook over medium heat until warmed through.
• Serve immediately over split biscuits.

SAUSAGE GRAVY

Steps:

• Brown sausage in a large skillet. Add flour and cook until flour browns just a bit. Add 2 cups of milk and stir, then add 2 more cups and stir, add remaining milk if needed and bring to a boil and keep stirring. If the mixture is not thick enough mix 2 tbs. of flour and 1/4 cup of milk, then add to gravy. Simmer for 5 minutes and serve over biscuits.

CLASSIC SAUSAGE GRAVY

Steps:

• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
• Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).
• Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.
• Serve over cooked grits or biscuits, and top with green onions.

SOUTHERN HOMESTYLE SAUSAGE GRAVY

Steps:

• Fry sausage until golden brown.
• Add bacon grease, then flour to the grease and cooked sausage.
• Stir until blended.
• Cook until raw flavor of the flour cooks out (about 2 or 3 minutes, not too brown though).
• Now add your milk.
• Stir constantly until desired thickness.
• Serve over your favorite biscuits.
• Enjoy!

PEPPERED SAUSAGE GRAVY

Steps:

• In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split biscuits.
• Enjoy!

BREAKFAST SAUSAGE GRAVY

Steps:

• Use cast iron skillet, break up and brown sausage. Add flour to sausage; brown it up for awhile. This gives it a good color.
• Add milk required to give thick gravy; simmer to merge flavor.
• Add glob of sour cream just before serving, after removing from heat. Serving suggestions: Serve on top of toast, biscuit, hash browns, home fries or whatever you're eating.

SAUSAGE GRAVY

Steps:

• Brown sausage in large skillet until crumbly, dry and has absorbed most of the grease.
• Add butter allow to melt.
• Add flour while stirring continuously.
• Sausage will appear slightly white once enough has been added.
• It may take a bit more or less depending on how much grease your sausage contains.
• Continue cooking until flour is browned and mixture is dry.
• About 2 minutes.
• Add milk, more may be required depending on how much flour was added in step three above.
• Lower heat to simmer and allow to cook till thick.
• If your mixture is too thick add more milk, add more flour if it's too dry.
• Gravy should have a light reddish brown color.
• If it's too white the flour was not sufficiently cooked (it's still edible and delicious).

CHEESE BISCUITS & SAUSAGE GRAVY

Steps:

• In a medium size saucepan sauté margarine, onions, celery and dash of salt for 5 minutes.
• Add sausage and continue to cook until the sausage is fully cooked.
• Turn heat down and simmer another 10 minutes.
• Stir in flour and cook for 5 minutes, stirring constantly.
• The bottom of the pan will be brown with bits of stuck on meat and flour.
• The darker the crumbs stuck to the bottom, the more golden brown the gravy will be.
• Remove pan from heat and stir in milk, cream and cheese slices.
• Stir until you can not feel anything stuck to the bottom of the pan.
• Place back on low heat and bring to a simmer.
• The gravy will thicken as it cooks and may need a little extra milk if it is thicker than you like it.
• Simmer for 10 minutes or longer, being sure to stir often.
• Taste for seasonings, add salt and pepper if desired.
• Normally I don't add any as the sausage flavors the gravy just right.
• Instructions for Biscuits:Mix milk and lemon juice.
• Mix cheese with Bisquick, sugar and garlic salt.
• With a fork, stir in milk just until mixed.
• Biscuits can be rolled out and cut or just dropped by spoonfuls onto baking sheet.
• Bake at 350º for 10-12 minutes or until golden brown.
• After removing them from the oven, brush with melted margarine/butter if desired.

K JON SAUSAGE GRAVY

Steps:

• Brown the sausage in a large skillet over medium-high heat until no longer pink.
• Add the butter to the pan and stir it around until melted.
• Sprinkle the flour over the sausage and stir for 2 minutes.
• Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth.
• Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.
• Serve immediately with your favorite biscuits.