Best Creamy Country Sausage Gravy Recipes

SAUSAGE GRAVY

Steps:

• In a large frying pan or skillet, cook breakfast sausage over medium heat, breaking apart into crumbles as it cooks.
• When cooked, approximately 10 minutes, remove meat using a slotted spoon. Remove to a paper towel lined plate. Reserve rendered pork fat.
• Reduce heat to low and stir in flour. Continue to stir until it makes a paste and turns a light brown.
• Add 1/4 cup milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Whisk until smooth. Add remaining milk in 3 stages, whisking after each to prevent lumps.
• Add reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with black pepper.
• Spoon over dish of your choice. Or eat with a spoon. I won't judge.
• If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!

MOM'S COUNTRY GRAVY

Steps:

• Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

SAUSAGE GRAVY

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!

COUNTRY SAUSAGE GRAVY

Steps:

• In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
• Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
• Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
• Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

COUNTRY SAUSAGE GRAVY

Steps:

• In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits.

CREAMY COUNTRY SAUSAGE & GRAVY

Steps:

• Heat 1 tablespoon butter in large skillet, add finely chop onions and cook over medium-high heat until they become translucent.
• Add sausage and cook until done; drain excess, and remaining 2 tablespoons butter and remaining dry ingredients.Mix evenly and cook until golden, stirring occasionally.
• Slowly stir in Worcestershire sauce and milk; bring to boil.
• Reduce heat to low and cook until gravy reaches desired thickness, stirring frequently.
• Remove from heat and serve.