Old Fashioned Country Sausage Gravy Recipe Recipe Cards

SAUSAGE GRAVY I

Steps:

• Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
• Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
• Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

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.

SOUTHERN SAUSAGE GRAVY

Steps:

• 1. Brown and crumble sausage in a deep dish frying pan. DO NOT drain grease.
• 2. Add flour. You need to use enough to absorb the grease and coat the meat.
• 3. Add spices and milk. Cover. Simmer for 30-45 minutes.
• 4. Add heavy cream and simmer five more minutes.

SENIOR CENTER SAUSAGE GRAVY RECIPE

Steps:

• Place sausage in a large skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour and stir until smooth. Reduce heat to medium and cook until lightly browned. Gradually whisk in whole milk and cook until thickened. Season with salt and pepper to taste and stir in cooked ground sausage. Reduce heat and simmer for 12-15 minutes. NOTE: If gravy becomes too thick, stir in a little more milk. Makes about 3 1/2 cups.

COUNTRY SAUSAGE GRAVY

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.

HOMEMADE COUNTRY SAUSAGE GRAVY

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.

CLASSIC SAUSAGE GRAVY

Steps:

• Brown the sausage in a pan on the stove and heat until no longer pink. If there is quite a lot of fat in the pan after browning the sausage, spoon some of it off.
• Reduce the heat to medium-low and sprinkle the flour on top of the sausage. Stir the sausage and flour until the flour is absorbed. Cook for about 2 minutes to cook off the raw flour taste. Slowly stream in the milk while stirring constantly until all of the milk is in the pan.
• At this point the gravy will seem very thin. Continue cooking it, stirring frequently, until it thickens. About 8-10 minutes. Add in the salt and pepper and taste and adjust. Classic gravy is very heavy on black pepper.
• If using, stir in the chopped thyme right before serving.
• Spoon over hot biscuits!

COUNTRY SAUSAGE GRAVY {FOR BISCUITS AND GRAVY}

Steps:

• Heat a large skillet on medium heat. Cook sausage until brown. Then transfer the cooked sausage and grease to a paper-towel-lined plate to drain off fat.
• Add butter to saucepan and melt over medium heat. Add flour, salt, pepper and sage and whisk for 1-2 minutes until starts to bubble and slightly brown. Slowly pour in milk and water and whisk until there are no lumps.
• Continue to heat, whisking often until white sauce begins to thicken. Add cinnamon and nutmeg. Return sausage to pan, stir and heat until warmed through. Serve with biscuits for biscuits and gravy. Also delicious served over mashed potatoes.