Awesome 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!

AWESOME SAUSAGE GRAVY

Steps:

• Cook sausage in a large skillet, stirring and breaking up into small crumbles. I prefer the "Seriously Bold" version of a popular brand, but choose your sausage according to your taste, as this will create the character of your sausage gravy. Remove sausage to a stack of paper towels on a large plate, retaining the sausage grease in the skillet. Add butter to skillet until melted, then stir in flour until blended to create a roux. Gradually add milk, 1/2 cup to 3/4 cup at a time, allowing the mixture to thicken and bubble before adding the next round of milk. Repeat until you have one cup of milk remaining. Once the mixture is thick again, season with salt, ground pepper, and cayenne pepper. I use 1/2 teaspoon of salt, 1 tablespoon of pepper, and 1/4 teaspoon of cayenne pepper, but season to your taste. Continue to stir until it thickens, then add maple syrup and sausage and continue stirring in the rest of the milk. Once it is thick and bubbling, reduce heat to a low simmer and cook for 30-40 minutes, stirring slowly throughout. You can add a bit more milk if it thickens too much. Serve over hot split biscuits.

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

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.

HOMEMADE SAUSAGE GRAVY

Steps:

• Cook sausage in a large skillet, breaking up into small pieces as it cooks.
• Once fully cooked, add butter and mix well until melted and mixed together.
• Add flour and mix together.
• Add milk 1/2 cup at a time, stirring well after each addition. Mixture will become very thick and then slowly thin out. If you add all of milk at once it will clump. Add it slowly so that it will be a smooth gravy. This is called making a roux.
• Once all milk is added add salt and pepper to taste.
• Serve over biscuits.

AWESOME SAUSAGE GRAVY

Steps:

• Brown and crumble sausage until its crispy. I like to burn mine just a little. Don't worry, it re-hydrates when you add the milk and creams.
• While browning, mix 1 1/2 cup milk with the cornstarch. Add in the softened sour cream and mix thoroughly. Combine the remaining milk and heavy cream.
• Once sausage is browned (don't drain off all of the fat, leave at least a few teaspoons), reduce heat to medium-low and pour in the milk/cornstarch/sour cream mixture. Stir constantly until it just begins to thicken. Add spices.
• Once the mixture has begun to thicken, add the milk and cream and increase temperature to medium high, stirring constantly, until it begins to bubble. Once it has started bubbling, reduce again to medium low. It needs a lot of attention, so keep stirring until it has reached your desired consistency. Make sure you keep tasting it too! Add more salt and pepper as needed.
• Serve over hot biscuits or grits or eggs or whatever you like your sausage gravy on!