Best Sausage Gravy Recipes

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
• Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
• Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
• Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
• Season: Add salt and pepper. Stir, taste, then add more salt if you want.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

BEST EVER SAUSAGE GRAVY

Steps:

• In a large skillet, over medium high heat, cook the sausage, crumbling the meat as it browns. Sprinkle the flour over the sausage and stir to coat. Add the milk, salt, and pepper. Stir while bringing to a simmer and continue cooking for about 5 minutes while the gravy thickens.
• Add the rosemary. Stir and taste the gravy, adjust salt and pepper as desired. Remove from the heat and serve immediately over warm biscuits. Enjoy!

SAUSAGE GRAVY AND BISCUITS

Steps:

• Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
• Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
• Add thyme, rosemary, red pepper flakes and black pepper.
• Serve over warm biscuits.

SAUSAGE GRAVY RECIPE

Steps:

• Place skillet over medium heat.
• Add the pork sausage, break it up with a spoon or fork and let it brown until fully cooked.
• Use a slotted spoon and remove the meat from the pan. Set aside for now.
• Add 2 Tablespoons of butter into the skillet, let melt.
• Add the flour, one Tablespoon at a time, stirring constantly to make a roux.
• Continue to stir and let the mixture cook for a minute or two, don't let it burn.
• Slowly stir in milk, about ½ cup at a time, stirring constantly to work it all together.
• Add a little salt and pepper to taste. Test it for flavor, as you go.
• Add the cooked sausage back into the pan, stir well.
• Let the gravy and sausage simmer for a minute or two until it reaches the desired consistency.
• Serve warm and Enjoy.

BEST SAUSAGE GRAVY AND BISCUITS

Steps:

• Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
• Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
• Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
• Serve immediately over hot biscuits.

SAUSAGE GRAVY RECIPE

Steps:

• Set a large skillet (I love cast iron) over medium heat. Add in the sausage and with a wooden spatula break up sausage into smaller pieces while stirring. Cook until brown and fully done (about 8 to 10 minutes).
• Place butter in skillet and stir until melted.
• Sprinkle flour, garlic, and pepper on top of the sausage and slowly stir until well coated and grease is full absorbed. Continue stirring and let the flour cook fully for about 2 minutes.
• While stirring, slowly pour in 3 cups of the milk. Continue to stir and simmer until gravy thickens (3 to 5 minutes). Add salt, if needed. If gravy is too thick, add the last 1/2 cup of milk.
• Serve over warm fresh biscuits.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

BILL'S SAUSAGE GRAVY

Steps:

• Place sausage in a large, deep 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 light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

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.

SAUSAGE GRAVY

Steps:

• In a cast iron skillet over medium-high heat, brown the sausage breaking it up as you cook until it's no longer pink. Do not drain the fat.
• Melt the butter, and sprinkle the flour over the cooked sausage. Cook the flour for 2 minutes, then slowly add milk and stir constantly as you pour it in to avoid clumps.
• Bring the mixture to a boil, reduce heat and simmer until it's thickened.
• Season with garlic powder, salt, and pepper. Taste before adding salt, some sausages are saltier than others and may not need additional salt added.
• Serve immediately after cooking over split biscuits.

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!