Sausage gravy is a classic Southern recipe.  Serve over buttermilk biscuits or grits for a hearty breakfast.

Sausage Gravy

pork sausage

all-purpose flour

milk

salt

pepper

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.


Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper.


Sprinkle flour over the cooked sausage crumbles and stir for one minute. Gradually add milk until the desired consistency is reached, then season with salt and pepper.  There is no need to remove the sausage from the pan!

Mom used to make it 70 years ago. And also with bacon fat. We used to call it "Cement" gravy because it got hard as a rock when it cooled off. 

What a great alternative to sausage patties.  I served mine with scrambled eggs.  My family loved it!  Will be making this again.  And so easy to make.

This is the recipe I use also. I add a tomato slice over the gravy and biscuit. I dont know what it is, but the cold with the hot goes excellant together.

I have made the recipe, very tasty, easy to make and everyone enjoyed it, will definitely make it many times.

sausage gravy

Servings: 2

Author : MyRecipes

Ingredients

Instructions

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