-
-
My review
Sausage Gravy
Denyse
"Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 195 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 195 calories; 16.5 g fat; 4.7 g carbohydrates; 6.6 g protein; 31 mg cholesterol; 277 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 101118 Ratings
-
-
-
-
-
Most helpful positive review
12/2/2003
Very simple to make. The first night I thought it was a little bland so I would have only rated it with three stars. Luckily I had the left overs for lunch the next day. What a differnce that ma...
Most helpful critical review
6/29/2011
Made this way it was almost bland. After I added some salt and a tablespoon of fresh cracked pepper it was great.
Most helpful
Most positive
Least positive
Newest
12/2/2003
Very simple to make. The first night I thought it was a little bland so I would have only rated it with three stars. Luckily I had the left overs for lunch the next day. What a differnce that ma...
3/18/2008
This is your basic sausage gravy. After trying several recipes from this site, our favorite gravy recipe is the "Country Sausage Gravy". It is loaded with flavor!! I did add garlic and onion ...
8/9/2006
This is really good, but SO much better if it has the chance to sit overnight. When it's first done the flour is very easy to taste, but the next day all of the flavors have blended nicely.
10/11/2009
Yep, this is it! I never had this growing up - this is something I learned about after meeting my (Texan) in-laws... and I was an instant fan. I giggled when I read the "you can add some sausage...
3/22/2007
I did the bacon version after cooking some bacon....it turned out great! The bits from the pan made it color up really nice. I put cayenne pepper in with the roux, I think it helps with the flo...
4/8/2006
I am new to cooking and this was very simple to fix. It was fantastic. I mixed the crumbled sausage in with the gravy.
1/28/2006
I had never made this before because I thought it would be too complicated, however, it was so easy to make. My husband liked it a lot. I added some cayenne pepper to make it a little spicy.