Best Homemade Pork Sausage Gravy Recipes

SAUSAGE GRAVY RECIPE

Steps:

• Set a large skillet (I love cast iron) over medium heat. Add in the sausage and with a wooden spatula break up sausage into smaller pieces while stirring. Cook until brown and fully done (about 8 to 10 minutes).
• Place butter in skillet and stir until melted.
• Sprinkle flour, garlic, and pepper on top of the sausage and slowly stir until well coated and grease is full absorbed. Continue stirring and let the flour cook fully for about 2 minutes.
• While stirring, slowly pour in 3 cups of the milk. Continue to stir and simmer until gravy thickens (3 to 5 minutes). Add salt, if needed. If gravy is too thick, add the last 1/2 cup of milk.
• Serve over warm fresh biscuits.

SAUSAGE GRAVY I

Steps:

• Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
• Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
• Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

SAUSAGE GRAVY

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.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

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!

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

HOMEMADE PORK SAUSAGE GRAVY

Steps:

• 1. In a large skillet, brown the sausage and onions. Pop the buttermilk biscuits into the oven while the sausage is browning. Remove the sausage from the pan, and reserve about three tablespoons of grease. Stir about three tablespoons of flour in with the grease. (Always keep about equal measurements for grease and flour.) When you add the flour to the grease, you must stir constantly to prevent the flour from burning. Once the flour has browned nicely, pour in about one cup of regular milk. Season with salt and pepper, and add a sprinkling of parsley flakes. Return the sausage to the skillet, and cook on low until heated through. Serve hot. Buttermilk biscuits go exceedingly well with this gravy, but you don't have to save this gravy for biscuits or even for breakfast. Sausage gravy can be served for any meal.