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How to Make Sausage Gravy from Scratch

Updated on May 11, 2013

There are many foods we know we shouldn't eat. This is definitely one of them. It is loaded with so much fat that you should probably should just close the website now. For those of you like me who believe nothing bad in the world can happen when gravy is poured over something, read on my friends.

Warm and Comforting Biscuits and Gravy
Warm and Comforting Biscuits and Gravy

Easy sausage gravy warm and comforting

Nothing says Good Morning like a plate of warm biscuits and gravy. Especially biscuits and sausage gravy made from scratch. One of the most ordered breakfast diner foods of all time and a traditional Southern favorite, sausage gravy over buttermilk biscuits always satisfies the hungry people in my family.

I was always intimidated by gravies and it wasn't until my husband showed me how easy it was to whip up a batch. You see, my husband learned to cook while he was aboard a Navy vessel in the early 1990s. He was injured and forced to take a position in the kitchen. He reluctantly accepted the assignment(he had no choice) and later found he had quite a knack for cooking. Bisciouts and gravy was a favorite among the sailors.

Ingredients for easy sausage gravy

  • 1 package Pork Breakfast Sausage, I like Jimmy Deans or Bob Evans mild, but use can use spicy, maple or sage for extra flavor
  • 1/4 cup White flour
  • 4 Tbsp. Butter
  • 3-4 cups Milk
  • Pinch Salt, to taste
  • Pinch Pepper, to taste (I like a lot!)

Instructions

  1. Cook sausage in a large skillet or fry pan. I try not to over brown the sausage at this point because it will cook a bit with the gravy and the sausage will taste hard and dry.
  2. Remove the sausage with a slotted utensil keep drippings in pan. Set sausage in a bowl and cover with a paper towel to keep warmth.
  3. Add the butter and whisk quickly over medium heat until melted and blended well with other fat in the pan.
  4. Slowly add flour a bit at a time and whisk quickly. When all the flour in incorporated to the fat and there are no lumps stir the mixture for two minutes on low heat or until mixture begins to turn light brown. Remember to keep stirring.
  5. Add the three of the four cups of milk one at a time and keep stirring. The mixture will thicken to a consistency of gravy over time.
  6. Add sausage and stir for a minute.
  7. Add your salt and pepper or red pepper if you like and simmer for another few minutes.
  8. Note: Do not season until sausgage has been added back into the mixture because you can over season it. Also, if gravy becomes too think add the remaining milk. It all depends on how thick you like it.

Enjoy your sausage gravy

Pour over home made (always best) or boughten buttermilk biscuits. If you make sausage gravy from scratch you should also try it over eggs, hash browns toast, pancakes (yes, pancakes!) or bagels.

Like many people our family likes breakfast at dinner time. I try to incorporate meat into the meal and this recipe does the trick.It also is a great dinner gravy over mashed potatoes.

© LA Elsen, May 2013 All rights reserved.

Comments

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  • CarlySullens profile image

    Carly Sullens 

    5 years ago from St. Louis, Missouri

    I read this title and thought, 'you can make sausage gravy from scratch?' I love your recipe and look forward to trying it.

  • LA Elsen profile imageAUTHOR

    LA Elsen 

    5 years ago from Chicago, IL

    Thanks for commenting CMerrit. I have not tried making gravy with lard, but it's in all my piecrusts - the only real way to make a piecrust in my opinion. I am sure it makes the gravy even better!

  • LA Elsen profile imageAUTHOR

    LA Elsen 

    5 years ago from Chicago, IL

    Thanks for commenting always exploring. I never thought of using coconut oil. I will try and combine that with the turkey sausage bravewarrior suggested and the low-fat milk too! All these great suggestions, hurray!

  • CMerritt profile image

    Chris Merritt 

    5 years ago from Pendleton, Indiana

    That is how I make it and I love it!!! To make it even MORE dangerous, I sometimes use Lard...my mother-in-law did it that way, and it is sooooo goooood, but I'm sure it is a HUGE NO-NO by most cardiologists.

    You made me hungry!!

    great hub,

    chris

  • LA Elsen profile imageAUTHOR

    LA Elsen 

    5 years ago from Chicago, IL

    Thanks for commenting bravewarrior. I love gravy too. Thanks for the suggestion on adding the sage to the turkey sausage. My husband is a purist and likes the full fat version which is what the recipe is, but making it healthier is a great idea. Thanks also for the tip on the organic fat-free milk. I need to try it.

  • always exploring profile image

    Ruby Jean Richert 

    5 years ago from Southern Illinois

    I love sausage gravy, yours looks delicious. I use coconut oil and lo fat milk along with reduced fat sausage..Thank's for sharing..

  • bravewarrior profile image

    Shauna L Bowling 

    5 years ago from Central Florida

    LA, I love sausage gravy. I'm a gravy fanatic. Being a from-scratch cook, I make all kinds of gravies. This recipe is much like my own. An alternative to the Jimmy Dean (that's what I use too - the sage recipe) is to use turkey sausage. You can enhance the flavor by adding a touch of sage to it. Also, use organic fat-free milk. It has the consistency of 2% milk. Adding lots of freshly ground pepper to the gravy adds to the flavor.

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