sausage gravy recipe

Best Sausage Gravy is the most simple and flavorful country gravy from scratch!&nbsp; This mouthwatering gravy is perfect with your favorite biscuits and ready super fast!

Best Sausage Gravy

Pound Ground Pork Sausage

Tablespoons Butter

Flour

Cups Milk

Garlic Powder

Salt

Salt, (More to taste)

Black Pepper, (More to taste)

Brown the sausage in a large skillet over medium-high heat until no longer pink.

Add the butter to the pan and stir it around until melted.

Sprinkle the flour over the sausage and stir for 2 minutes.

Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth.

Whisk in the seasonings.  Taste the gravy and adjust seasoning if necessary.

Serve immediately with your favorite biscuits.

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Country Sausage Gravy - Wide

Buttermilk Biscuits and Sausage Gravy

Dry ingredients:

all purpose flour

Tbsp baking powder

tsp soda

salt

Wet ingredients:

vegetable shortening

buttermilk

butter

For the gravy:

lb sausage

all-purpose flour

tsp black pepper [more

milk

To make the biscuits: Preheat the oven to 450°F and line a baking sheet with parchment paper. Sift together the dry ingredients in a mixing bowl.

Cube the shortening or butter, then cut it into the dry ingredients. You can do this by hand with a pastry blender or with your food processor, Pulse until it becomes crumbly and resembles peas.

Stir in the cold buttermilk, just until the dough is thoroughly moistened. Sometimes I use 3/4 cup and sometimes as much as 1 cup of buttermilk. The dough shouldn't be overly wet, but, slightly sticky.

Roll out on a lightly floured surface about 3/4 inches thick and cut into rounds. Brush off an excess flour.

Brush the tops with melted butter or heavy cream and bake at 450°F for 13-15 minutes until lightly golden and puffy. Yield: 8 [3] inch biscuits or 10 [2] inch biscuits

To make the gravy: Place the sausage in a heavy bottomed pan or cast iron skillet. Cook over medium-high heat until no pink remains. Break the sausage up with a spoon as it cooks.

Cook until browned.

Drain all but 3 Tbsp of drippings from the pan. Sprinkle the all purpose flour over the sausage. Stir until the sausage is coated continuing to cook until lightly browned. Season with the salt and black pepper.

Over medium-high heat begin adding the milk, stirring constantly. Add 4 cups,adding more as needed to thin to your desired texture.

After all of the milk has been added, bring to a simmer. Lower the heat and cook for 5 minutes, stirring occasionally.

Serve immediately over hot biscuits with a sprinkle of black pepper.

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Top 2 sausage gravy recipe recipes from across the web

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Best Sausage Gravy

Buttermilk Biscuits and Sausage Gra...

The most viewed sausage gravy recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine