Sausage Gravy Recipe?

[StaticCling]

Anybody have a good one?

I want to cook some Biscuits and Gravy.

[Admiral Blue]

Yes...give me a day or two, I'll get it from my wife and text you.

[island14]

I really miss me some good Biscuits and Gravy...

[wwomanC6]

Fry up some sausage.
I take about 2 tablespoons of butter and melt it in a skillet. Then add flour about a 1/3 of a cup. mix and let it get bubbly.
Add milk, about 3 cups
Keep stirring the milk might take 10 mins or so
but as you keep stirring it will thicken up.
Once it's as thick as you want add cooked sausage and pepper.

Serve on hot biscuits.

This is how my mom and grandma made it except they used lard!


You can substitute chopped up chip beef instead of sausage to make chip beef gravy!

NOTE:I don't measure how much butter, milk, and flour I use. I just dump it in to get the consistency I want so you can add more or less. the above makes about 2 to 3 servings.

[VatorMan]

Originally Posted by wwomanC6

Fry up some sausage.
I take about 2 tablespoons of butter and melt it in a skillet. Then add flour about a 1/3 of a cup. mix and let it get bubbly.
Add milk, about 3 cups
Keep stirring the milk might take 10 mins or so
but as you keep stirring it will thicken up.
Once it's as thick as you want add cooked sausage and pepper.

Serve on hot biscuits.

This is how my mom and grandma made it except they used lard!


You can substitute chopped up chip beef instead of sausage to make chip beef gravy!


NOTE:I don't measure how much butter, milk, and flour I use. I just dump it in to get the consistency I want so you can add more or less. the above makes about 2 to 3 servings.

Same here. It's an eye thing-To Sausage grease add enough flour to make a thick roux. Slowly add milk, stirring until you reach the consistency you want. Be careful not to add too much milk. Remember gravy will thicken as it stands so err to the loose side. Salt and Pepper to taste.

NEVER add flour if it's too loose. You will just make flour lumps.


Of course, it's always best to make in a cast iron skillet.

[FRISKY]

Originally Posted by chinaski

Sausage Gravy Recipe?

No, but I have an excellent BACON gravy recipe!

[Rob]

Originally Posted by VatorMan

Same here. It's an eye thing-To Sausage grease add enough flour to make a thick roux. Slowly add milk, stirring until you reach the consistency you want. Be careful not to add too much milk. Remember gravy will thicken as it stands so err to the loose side. Salt and Pepper to taste.

NEVER add flour if it's too loose. You will just make flour lumps.


Of course, it's always best to make in a cast iron skillet.

I just add a little at a time until it gets where I want it

Originally Posted by FRISKY

No, but I have an excellent BACON gravy recipe!

[ASTROCREEP]

Be sure to cook the flour alone for a couple minutes. It should smell like bread. Otherwise you will get a raw cereal taste. You can also add some chicken stock with the milk to add a little more flavor.

Oh and it's easy to make a thick gravy a little thinner....much harder to make a thin sauce thicker. The only way to do it is in another pan melt some butter and add flour making another rue and then you can add to a thin gravy.

[NEED-A-VETTE]

• 12 ounces of sausage
• 3 Tbls butter
• ¼ cup flour
• 3 cups whole milk
• Salt and pepper to taste
• Few dashes of cayenne pepper (optional)

• Place sausage in a large, deep skillet.
• Cook over medium-high heat until evenly brown.
• Remove sausage with a slotted spoon, leaving the drippings in the pan.
• Stir in the butter until melted.
• Add flour, and stir until smooth.
• Reduce heat to medium, and cook until light brown.
• Gradually whisk in milk, and cook until thickened.
• Season with salt and pepper, and stir in cooked sausage. (Add cayenne now, if using.)
• Reduce heat, and simmer for 12 to 15 minutes.
• If gravy becomes too thick, stir in a little more milk.

I usually make this when we have people visiting from out of town, so I generally double or triple the batch.

[Cybercowboy]

Originally Posted by NEED-A-VETTE

• 12 ounces of sausage
• 3 Tbls butter
• ¼ cup flour
• 3 cups whole milk
• Salt and pepper to taste
• Few dashes of cayenne pepper (optional)

• Place sausage in a large, deep skillet.
• Cook over medium-high heat until evenly brown.
• Remove sausage with a slotted spoon, leaving the drippings in the pan.
• Stir in the butter until melted.
• Add flour, and stir until smooth.
• Reduce heat to medium, and cook until light brown.
• Gradually whisk in milk, and cook until thickened.
• Season with salt and pepper, and stir in cooked sausage. (Add cayenne now, if using.)
• Reduce heat, and simmer for 12 to 15 minutes.
• If gravy becomes too thick, stir in a little more milk.

I usually make this when we have people visiting from out of town, so I generally double or triple the batch.

This looks really good but I don't even bother removing the sausage. I use spicy sausage or add red pepper flakes, brown up the sausage, add a bit of oil or butter if it needs some, add in a couple tbsp of flour and coat the sausage with the flour and cook it about a minute, then slowly add in the milk about 1/2 cup at a time and stir continuously while adding more milk (helps to have a helper), and there shouldn't be any problem with lumps. Then when you have the gravy to the consistency you want remove from heat and pepper the crap out of it, then serve over buttered biscuits. Bonus points if you also put some jam on the biscuits, like blackberry jam or jalapeno jelly/jam. This is how I roll.

[NEED-A-VETTE]

Originally Posted by Cybercowboy

This looks really good but I don't even bother removing the sausage. I use spicy sausage or add red pepper flakes, brown up the sausage, add a bit of oil or butter if it needs some, add in a couple tbsp of flour and coat the sausage with the flour and cook it about a minute, then slowly add in the milk about 1/2 cup at a time and stir continuously while adding more milk (helps to have a helper), and there shouldn't be any problem with lumps. Then when you have the gravy to the consistency you want remove from heat and pepper the crap out of it, then serve over buttered biscuits. Bonus points if you also put some jam on the biscuits, like blackberry jam or jalapeno jelly/jam. This is how I roll.

I also like lots of pepper.

I've used spicy, sage and maple sausages. (Not together.) All give a different taste. All good.

I don't always take the sausage out. Just have to be careful, if you don't, that there isn't flour clumped up or clinging to the sausage. Especially adding the milk. But if you whisk it up pretty good, it combines without issue.

[Iron Chef]

Originally Posted by NEED-A-VETTE

I usually make this when we have people visiting from out of town, so I generally double or triple the batch.

<------------- Does not recall getting any sausage and biscuits with gravy.

[NEED-A-VETTE]

Originally Posted by Iron Chef

<------------- Does not recall getting any sausage and biscuits with gravy.

Next time.

It's usually the "go to" breakfast to cure hangovers. You know how we do it up.

[island14]

Originally Posted by NEED-A-VETTE

I usually make this when we have people visiting from out of town, so I generally double or triple the batch.

Can I talk you into doing this one day when you are here in December?

Sounds wonderful!


The biscuits will be the hard part..

Originally Posted by NEED-A-VETTE

It's usually the "go to" breakfast to cure hangovers. You know how we do it up.

I can almost promise you a few hangovers..

[Ol Timer]

You can thicken the gravy if you initially add too much milk, or too little flour by putting more flour in a jar with a lid, add milk and shake to remove lumps from the mixture. Just slowly pour into gravy and stir.

[Rob]

Originally Posted by island14

I can almost promise you a few hangovers..

The fun part is drinking the water to try and feel better and then realizing that you drank from the wrong bottle and what is about to happen will be much worse than the hangover that is currently happening

[Kerrmudgeon]

OMG....it's no wonder all the heart problems you southerners have with all that pig fat going right into the blood stream.
I'm getting chest twinges just reading about it.

So it's really just a white sauce with pig fat.....bechamel au lard.

[Cybercowboy]

Originally Posted by Kerrmudgeon

OMG....it's no wonder all the heart problems you southerners have with all that pig fat going right into the blood stream.
I'm getting chest twinges just reading about it.

So it's really just a white sauce with pig fat.....bechamel au lard.

It's not like we eat it all the time. For me it's maybe twice a year, and the sausage itself isn't that bad. Usually so little fat renders out that I have to add some butter or oil. Believe me, your fries with cheese curds and brown gravy is much worse. Between the biscuits and gravy, the biscuits are really the calorie-loaded part anyway. And it's a side dish, not the whole meal.

[Kerrmudgeon]

Originally Posted by Cybercowboy

It's not like we eat it all the time. For me it's maybe twice a year, and the sausage itself isn't that bad. Usually so little fat renders out that I have to add some butter or oil. Believe me, your fries with cheese curds and brown gravy is much worse. Between the biscuits and gravy, the biscuits are really the calorie-loaded part anyway. And it's a side dish, not the whole meal.

Don't confuse real Canadians with Quebecois. Last time I had poutine was in the 80s. The Frenchies live on the stuff.
And now, it's spreading clear accross the U.S. of A. very quickly.

I think I could make up a nice bechamel and spice it with sausage spices that would work well.

[Cybercowboy]

Originally Posted by Kerrmudgeon

Don't confuse real Canadians with Quebecois. Last time I had poutine was in the 80s. The Frenchies live on the stuff.
And now, it's spreading clear accross the U.S. of A. very quickly.

I think I could make up a nice bechamel and spice it with sausage spices that would work well.

Don't be afraid of sausage! The real culprit with American obesity is carbs carbs carbs carbs carbs. And also carbs. Carbs are also involved heavily, but it's mostly carbs. And overeating.

And what you are talking about is chipped beef on toast without the beef, which is sorta wrong on at least 10 levels.