Sausage Gravy

Sausage Gravy

This recipe reminds me of when I was around 5-years-old and my grandfather took me to the local diner where we ate biscuits and gravy. We only did it a couple of times, but it is something I often think about when I eat this meal.

This gravy is even better than you can get out at restaurants because most, if not all, restaurants use the packaged kind. I think it is because the homemade kind won’t stay good in a steam table for very long.

This gravy is great served over biscuits. You can buy them or you can make them. There is a great recipe for homemade buttermilk biscuits here.

Sausage GravySausage Gravy

 

Sausage Gravy

These are the ingredients you will need.

Sausage Gravy

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Now you can make biscuits and gravy at home for a fraction of the price you would pay to get them out.

Ingredients

  • 1lb bulk breakfast sausage
  • canola oil
  • 6 tablespoons flour
  • 3 cups milk
  • salt to taste
  • pepper to taste

Directions

1. Brown sausage in a large skillet over medium heat. After the sausage is browned remove and set aside.
2. Measure the grease leftover from the sausage and then add it back into the skillet, put enough canola oil into the pan to make 5 tablespoons of fat.
3. Over medium-high heat whisk in the flour and let it cook until bubbly, about one minute. Add the milk and let the mixture thicken, whisking constantly, about 5 minutes. Lower the heat to medium-low and add the sausage back in, salt and pepper to taste. Serve immediately.
Sausage Gravy

4 Comments

  • Lauren May 16, 2016 at 2:52 pm

    Aw man, sausage gravy! It’s one of those things I always order out but never think to make myself even though it’s so easy. Plus homemade biscuits, yum!

    Reply
    • Mindy Boyd May 16, 2016 at 3:01 pm

      I really like making it at home because I can control the quality of the ingredients. But I also order it out.

      Reply
      • Julie October 3, 2016 at 11:33 pm

        Same sausage I use unless the local grocer has ground his recipe. I make as Mom and Granny usually did, draining some of the fat off then sprinkleing flour salt and pepper mixture right onto the cooked sausage and cook, turning often,until browned then add milk slowly and stir stir stir…Until bubbly, then lower heat, Still stirring as it cools and thickens. Grandma often said the key to great gravy was constantly stirring.

        Reply
        • Mindy Boyd October 3, 2016 at 11:54 pm

          That is so true. You have to stir or it gets lumpy and doesn’t turn out right. Cooking the flour is also important. I am self-taught, so I had to learn by reading cookbooks, and of course trial and error. Thanks for stopping by!

          Reply

Leave a Comment