Sausage gravy. Delicious sausages made with premium ingredients. Add milk in a stream, whisking the whole time. Bring gravy to a boil and cook to desired thickness.
Sausage Gravy This savory sausage gravy is a specialty amount country folds in our area.
It's best served over fresh, hot biscuits.
It makes a real "sticks to the ribs" dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage.
You can cook Sausage gravy using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Sausage gravy
- It's 1-2 pounds of mild ground sausage I like to use Jimmy Dean.
- Prepare 1/2 cup of Kentucky kernel seasoned flour.
- Prepare 1/2 cup of regular all purpose flour.
- You need 8 cups of whole milk.
- You need 2 tablespoons of real butter or bacon grease.
- You need To taste of salt and pepper I add a good amount.
- It's of Baked buttermilk biscuits.
The trick to a great country gravy is to really brown the sausage in a skillet until it has a deep brown caramelization on the outside. Not only will the sausage taste better, the drippings will have also have a deeper, tastier flavor to impart in the roux. Since this recipe uses such few ingredients, it's important to find the best quality ones you can. Add milk and bring mixture to a boil.
Sausage gravy step by step
- In a large skillet with high sides over med high heat brown and crumble sausage and DO NOT DRAIN.
- Then mix in butter or bacon grease and coat with flour.
- Add in milk bringing to a boil whisking till thickened then lower heat if you like add a little more milk and continue to cook and wisk till desired thickness and add in salt and pepper to taste.
- Served over baked buttermilk biscuits and enjoy.
Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. If gravy becomes too thick, stir in a little more milk.