Pork Sausage Gravy

Pork Sausage Gravy

19 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    30 m
CARRIE HANSON
Recipe by  CARRIE HANSON

“Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Break up sausage in a skillet and brown. Remove from skillet and set aside.
  2. With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
  3. Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.

Share It

Reviews (19)

Rate This Recipe
Amy
86

Amy

This recipe assumes knowledge not everyone will have. For instance, you should brown the flour in the drippings, and use your whisk to break up all lumps during that stage. If you wait until you add milk to break up the lumps, forget it -- they won't break! Once you've made a "roux" with your flour and drippings, you can add milk. Good tip: The consistency of the roux will likely match the consistency of your gravy when finished. Thick roux equals thick gravy, etc. Please, please never be tempted to add water to make southern-style sausage gravy. Mix the milk into the roux with your whisk. I never measure for a recipe like this -- just eyeball it. If it won't thicken you can add cornstarch mixed with water, but it's better just to add your milk incrementially. If it's too thick the addition of more milk will take care of it. Serve over buttermilk biscuits and you have one of the most delightful comfort foods known to man. 3 stars because it needs more instructions.

Flobees
60

Flobees

My family loves sausage gravy over biscuits, but when I make this only use 1# of sausage to 4 cups of skim milk and thicken with flour when I brown the sausage. Usually use 2 tablespoons of flour to a cup of milk. We only have this 2 - 3 times a year. So you don't have to give up everything, just use moderation.

amy beth
32

amy beth

I'll admit, I changed the recipe a little but even as written I'm sure it is very good. I used 1 pound of sausage, 2 cups of milk, and about 1/3 cup of flour. I browned the sausage, added the flour and mixed it until I couldn't see the white of the flour anymore. I then added the milk 1/2 cup at a time. I stirred until it was thick and boiling, turned it down and added some pepper. I didn't add any salt; it didn't need any. I used mild sausage. I think it would have been better had I used a flavored sausage or maybe hot. Anyway, it was very good and I will be making it again.

More Reviews

Similar Recipes

Sausage Gravy I
(315)

Sausage Gravy I

Sausage Gravy III
(240)

Sausage Gravy III

Country Sausage Gravy
(99)

Country Sausage Gravy

Sausage Gravy
(77)

Sausage Gravy

Chicken Fried Steak with Cream Pork Sausage Gravy
(15)

Chicken Fried Steak with Cream Pork Sausage Gravy

Sausage Gravy II
(16)

Sausage Gravy II

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 546 cal
  • 27%
  • Fat
  • 47 g
  • 72%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sausage Gravy I

>

next recipe:

Sawmill Gravy