Sausage Gravy

76 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!” - by Denyse

Ingredients

1 pound ground pork sausage
3 tablespoons all-purpose flour
3 cups milk

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Metric US

Original recipe yields 12 servings

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
195 cal
10%

Fat
16.5 g
25%

Carbs
4.7 g
2%

Based on a 2,000 calorie diet

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Reviews (76)

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JEWEBER

Dec. 2, 2003

"Very simple to make. The first night I thought it was a little bland so I would have only rated it with three stars. Luckily I had the left overs for lunch the next day. What a differnce that made! Th..." See moree sausage flavor had time to really blend with the gravy to make a wonderful meal. Next time I will simmer the gravy longer before serving to give it the extra flavor it really needs."

GodivaGirl

Mar. 18, 2008

"This is your basic sausage gravy. After trying several recipes from this site, our favorite gravy recipe is the "Country Sausage Gravy". It is loaded with flavor!! I did add garlic and onion powder..." See more, as well as a bit of dried herb seasoning."

rayandshy

Aug. 9, 2006

"This is really good, but SO much better if it has the chance to sit overnight. When it's first done the flour is very easy to taste, but the next day all of the flavors have blended nicely...." See more"

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