Creamy Country Sausage Gravy Recipes

SAUSAGE GRAVY RECIPE

Steps:

• Heat a large skillet over medium heat. Add the vegetable oil to the pan. Using a paper towel, carefully spread the oil around the skillet to coat.
• Pinch off clumps of sausage and add to the skillet in a single layer. Cook, undisturbed, until the sausage is well browned and a little crispy on the bottom. Using a spatula flip the sausage in large sections. As the sausage browns, break up the clumps with a wooden spoon or stiff spatula (leave some chunks). Continue cooking until the sausage is no longer pink.
• Sprinkle the flour over the sausage and stir to coat. Continue cooking, stirring constantly, until the flour browns and has a nutty aroma, 5-8 minutes. If the sausage was extra fatty, you can add a tablespoon or two of additional flour if needed to soak up the grease.
• Slowly add half the milk to the skillet, stirring constantly until it starts to thicken and scraping up the browned bits on the bottom of the pan. Add the remainder of the milk to the skillet and reduce the heat to medium-low. Simmer gently, stirring frequently, until thickened. Check the seasoning and add salt and pepper and any additional herbs, if using. Serve immediately.

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.

HOMEMADE BISCUITS AND COUNTRY SAUSAGE GRAVY

Steps:

• Preheat oven to 450° F.
• Line a large sheet pan with parchment paper and set aside.
• In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
• In a small bowl, whisk together butter and buttermilk until mixture appears lumpy.
• Add wet ingredients to dry ingredients and mix together until just combined.
• Scoop about a ¼ cup of dough onto the prepared baking sheet. Continue with remaining dough, spacing them 1-2 inches apart.
• Bake 15-17 minutes until tops are golden brown.
• Add ground pork to large skillet and season with ginger, sage, salt, and pepper. Cook over medium-high heat until browned and no longer pink, about 5-7 minutes.
• Reduce heat to medium. Melt the butter in the skillet with the pork then mix in the flour. Cook an additional minute, stirring occasionally. Mix in the milk until combined and cook until thickened, about 1-2 minutes.
• Reduce heat to low and whisk in the heavy cream. Simmer for about 5 minutes or until thickend. Mix in the cheddar cheese.
• Serve over warm biscuits!

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.

COUNTRY SAUSAGE GRAVY

Steps:

• Brown the pork sausage in a large skillet over medium-high heat.
• Set aside, leaving the drippings in the skillet.
• Stir the butter or bacon grease into the sausage drippings.
• Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
• Gradually whisk the milk into skillet.
• Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
• Season with salt and pepper.
• Reduce the heat and simmer for about 15 more minutes.

COUNTRY SAUSAGE GRAVY

Steps:

• Heat large skillet over medium heat. Add sausage; cook 10 to 12 minutes until crumbled and browned, stirring occasionally. Remove sausage. Stir flour into 4 tablespoons drippings remaining in skillet and cook about 2 minutes, stirring constantly. Add milk and cook about 5 minutes until thickened and bubbly. Add additional milk if gravy seems too thick. Add sausage to gravy. Season with salt and pepper. Serve immediately over hot biscuits or potatoes.

GRANDMAS COUNTRY SAUSAGE GRAVY N BISCUITS BY FREDA

Steps:

• 1. Make Bisicuits below before making gravy.
• 2. GRAVY: Brown sausage, Drain, Reserving 2-3 Tbs grease; set sausage aside.
• 3. Stir flour into pan with the 2 tbs grease, gradually add milk. Stir. Stir over Medium heat until gravy thickens. add salt and pepper, and the sausage, stir and serve over biscuits below.
• 4. BISCUITS: Sift and Mix all dry ingredients in bowl. with fork cut in 1/3Cup shortening, until mix resembles coarse crumbs.
• 5. ADD: milk, mix until soft dough forms a ball. Turn out on light floured surface. Knead Gently for 1 min.
• 6. Roll into 1/2-3/4 inch thickness. Cut with 2inch round cutter. Melt 2 TBS shortening, and pour into baking pan, Place Biscuits in pan, turning so each biscuit gets greased in melted shortening.
• 7. BAKE: Biscuits, 450 degrees until golden brown, about 15 min. Makes 12-15 Biscuits
• 8. TO SERVE: Pour Sausage Gravy over Biscuits split in 1/2. Enjoy your Country Breakfast. Add an egg & Hashbrowns or Grits, and that is a down home country Breakfast to enjoy.

COUNTRY SAUSAGE GRAVY

Steps:

• In a large skillet over medium heat, cook and crumble sausage until no longer pink, about 8 minutes.
• Stir in the butter until melted, then sprinkle with flour. Stir and cook for 1 minute until flour is absorbed.
• Add the milk gradually, stirring constantly so there are no lumps.
• Bring to a simmer, stirring occasionally. This may take 8-10 minutes. After coming to a simmer with lots of bubbling, let cook for 2 full minutes or until thickened. Gravy will continue to thicken as it cools.
• Stir in salt and pepper. Taste and adjust seasoning if necessary.

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.

COUNTRY SAUSAGE GRAVY

Steps:

• In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits.

SAUSAGE GRAVY

Steps:

• In a large frying pan or skillet, cook breakfast sausage over medium heat, breaking apart into crumbles as it cooks.
• When cooked, approximately 10 minutes, remove meat using a slotted spoon. Remove to a paper towel lined plate. Reserve rendered pork fat.
• Reduce heat to low and stir in flour. Continue to stir until it makes a paste and turns a light brown.
• Add 1/4 cup milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Whisk until smooth. Add remaining milk in 3 stages, whisking after each to prevent lumps.
• Add reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with black pepper.
• Spoon over dish of your choice. Or eat with a spoon. I won't judge.
• If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!

SAWMILL GRAVY WITH SAUSAGE

Steps:

• Serve and enjoy on top of biscuits.

CREAMY COUNTRY SAUSAGE & GRAVY

Steps:

• Heat 1 tablespoon butter in large skillet, add finely chop onions and cook over medium-high heat until they become translucent.
• Add sausage and cook until done; drain excess, and remaining 2 tablespoons butter and remaining dry ingredients.Mix evenly and cook until golden, stirring occasionally.
• Slowly stir in Worcestershire sauce and milk; bring to boil.
• Reduce heat to low and cook until gravy reaches desired thickness, stirring frequently.
• Remove from heat and serve.