You really don't need a gravy boat for these recipes, unless you want to! We had a reader, who happens to be a good friend of ours, ask for Sausage Gravy recipes. Since her birthday is this week we figured we would give her what she wants! So here are two of my favorite recipes for Sausage Gravy!
The first recipe is from one of my favorite bloggers and FoodNetwork cooks-Ree Drummond.
- 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
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!
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!
Cook Notes: This recipe can be easily doubled to serve 24.
The other recipe is a favorite here because it has sausage or bacon or even better sausage AND bacon!
The other recipe is a favorite here because it has sausage or bacon or even better sausage AND bacon!
1 lb sausage (I prefer Jimmy Dean)
1/2 lb diced good thick pepper bacon
1 cup flour
1/2 lb diced good thick pepper bacon
1 cup flour
1 tablespoon butter
1/2-1 teaspoon kosher salt
1/2-1 teaspoon pepper
1/2 teaspoon season salt
1 -2 quart milk
1 Fry the diced bacon until slightly crisp, pour out bacon and grease and set aside until later.
2 Fry the sausage in the same dutch oven until browned, adding a little of the pepper to the sausage as it cooks.
3 Add the bacon grease and 1/4th of the bacon to the cooked sausage. Cook on low and add the butter until melted. Add the flour and season salt. Cook for 3 minutes to get rid of the flour taste. Stirring constantly.
4 Heat to medium, slowly add the milk, only enough at a time so it doesn't get too runny. Add the rest of the bacon.
5 Add the salt and pepper for your taste. I believe the more pepper the better. The longer this simmers the more flavor it has. This is great with biscuits, hashbrowns or chicken fried steak.
6 I always divide the gravy into plastic bowls enough for 1 meal and freeze for another day.
1/2-1 teaspoon kosher salt
1/2-1 teaspoon pepper
1/2 teaspoon season salt
1 -2 quart milk
1 Fry the diced bacon until slightly crisp, pour out bacon and grease and set aside until later.
2 Fry the sausage in the same dutch oven until browned, adding a little of the pepper to the sausage as it cooks.
3 Add the bacon grease and 1/4th of the bacon to the cooked sausage. Cook on low and add the butter until melted. Add the flour and season salt. Cook for 3 minutes to get rid of the flour taste. Stirring constantly.
4 Heat to medium, slowly add the milk, only enough at a time so it doesn't get too runny. Add the rest of the bacon.
5 Add the salt and pepper for your taste. I believe the more pepper the better. The longer this simmers the more flavor it has. This is great with biscuits, hashbrowns or chicken fried steak.
6 I always divide the gravy into plastic bowls enough for 1 meal and freeze for another day.
im trying the top receipe tonight for dinner wish me luck lol
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