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Best Sausage Gravy No Lumps, the secret.

Updated on April 2, 2011


My goal is to provide you with easy, simple ideas to take your home cooked meals a step further. Feel free to email me with questions for easy fixes to meals, you might even be featured! Ideas will come as I discover them in my own kitchen. I master dishes made from foods bought at Aldi Food store. Not only will my tips be delicious, but they will be low in price (but probably not fat, fat tastes good.)

Here is my tip for today:

When making sausage gravy, instead of making a roux separately, simply add flour to the meat as it begins to brown. The roux will brown with the meat, and as long as you don't overcook the mixture it should be a rich golden brown, and have delicious flavor. Plus, no lumps!

The way I make this is simple, although slightly altered from the version served with biscuits.

(as always, I buy everything from Aldi. Budget, budget, budget!)

Sausage Gravy Over Fried Potatoes

1 pkg Aldi brand pork sausage (I get plain)

5 red potatoes

1 onion

1 green pepper

2 TBSP butter

1/4 c vegetable oil

2 TBSP flour

1 C milk

1 TBSP chopped garlic (I buy prechopped, in a glass jar, from aldi. haven't had much luck with their fresh, it always sprouts too soon)

Salt and pepper to taste

Parsley to add color


Fried Potatoes

Slice potatoes in half, then in half again, and then dice thinly down the middle. Dice the onion, and the green pepper. Mix these with 1/2 tbsp garlic, salt, and pepper. Toss with vegetable oil. Add butter to pan and then vegetable/potato mixture. Cover and stir every 5 minutes until just tender, uncover and allow potatoes to finish cooking while frying the outsides to a crisp!

Sausage gravy

Break up sausage right into a frying pan (yes use your hands, you'll thank me later when you aren't wresting to chop it up, partially cooked). Cook on Med-High. Continue breaking it up until its reached the desired stage (I like them smaller, others like big chunks). When your sausage is no longer pink and beginning to turn brown, sprinkle 2TBSP of flour on the sausage, 1TBSP at a time, stirring well after each addition. When the sausage and the roux you have just created turns a golden brown color, its time to add the milk. Add 1 C milk and immediately turn the heat down to Med-Low. Add in garlic, some salt, and pepper to taste. Toss in parsely and stir throughly. If you like it thinner, add more milk until its reached your desired consistency.

DO NOT SERVE THIS OVER BISCUITS. My fiance and I eat this for dinner, believe it or not, over the fried potatoes. its better if you eat it in a bowl, with a layer of shredded cheese in between the gravy and the potatoes. YUM!

Costs roughly six dollars as a dinner for four!

Don't forget to contact me with your questions so I can post more hubs! I look forward to hearing from you!


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    • profile image

      D Hobbs 

      9 years ago

      awesome! i love sausage gravy but hate the lumps. you might give me a reason to join hub pages instead of just lurking all the time ;)

    • toastiebear profile imageAUTHOR


      9 years ago

      Thanks Jeffrey, it is delicious, let me know how it works out for you! And CMH, thank you so much for the advice! I will definitely revamp my title :)

    • Jeffrey_L profile image


      9 years ago from Buffalo, NY

      Yum... I love pork sausage! I might give this a try :)

    • CMHypno profile image


      9 years ago from Other Side of the Sun

      Hi toastiebear, sounds like a delicious recipe. You might want to look at your title though, as it isn't that decriptive of your Hub. Hope you enjoy your HubPages experience


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