Patricks Sausage Gravy Recipes

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.

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.

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:

• Heat a large skillet over medium-high heat. Add sausage, and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 10 minutes.
• Using a slotted spoon, transfer sausage to a bowl. Reserve about 3 tablespoons pan drippings in skillet, and pour off remaining drippings. Add flour, and cook over medium heat, stirring, for 4 minutes. Stir in evaporated milk, stock, and half-and-half. Bring to a simmer, stirring and scraping bottom of skillet constantly, and cook until thickened, about 8 minutes. Stir in nutmeg, cayenne, salt, pepper, and reserved sausage.

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!

CLASSIC SAUSAGE GRAVY

Steps:

• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
• Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).
• Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.
• Serve over cooked grits or biscuits, and top with green onions.

PATRICK'S SAUSAGE GRAVY

Steps:

• In a large no-stick skillet, melt the butter over medium heat and make a roux by adding the Wondra flour and whisking constantly.
• As soon as the roux begins to start turning color (about 1-2 minutes), whisk in the chicken broth and then all other ingredients. Bring to a boil until the gravy thickens (it should do this very quickly), then remove from the heat. Add in the cooked sausage and stir.
• If the gravy is too thin, sprinkle in a little more Wondra flour and re-whisk over heat. If it comes out too thick, just add more chicken broth over heat and whisk until desired thickness is achieved.
• NOTE: It's okay to use whole milk or half-and-half if you have no heavy cream on hand -- it will come out just fine.