Best Classic Sausage Gravy Recipes

SAUSAGE GRAVY

Sausage Gravy image

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

Provided by Denyse

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy

Time 30m

Yield 12

Number Of Ingredients 3

Ingredients

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

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.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 4.7 g, Cholesterol 30.6 mg, Fat 16.5 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 6.2 g, Sodium 277.4 mg, Sugar 2.9 g

SAUSAGE GRAVY

Sausage Gravy image

Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

Steps:

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!

CLASSIC SAUSAGE GRAVY

Classic Sausage Gravy image

A staple in Southern households, this sausage gravy can be served over grits but goes beautifully with biscuits too.

Provided by JimmyDean

Categories Pork Gravy

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon canola or vegetable oil
1/2 (1-pound) package Jimmy Dean Premium Pork Sausage
3 tablespoons all-purpose flour
2 cups milk
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sliced green onions, or to taste

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.