Who has an easy recipe for country gravy?

Question

I love biscuits and gravy for breakfast, and my biscuits are good but for some reason my country gravy always either turns out too thick, or too runny. Does anybody have an easy recipe for country gravy?

Answer 1

Fry up a package of ground sausage (spicy or mild to your taste.) Add 1/2 cup water to the pan. Mix 2 tablespoons flour with 1/2 cup milk. Whisk well so there are no lumps. Add to the pan. Turn the heat up to high and stir constantly until it begins to thicken. Thicken to taste. If it does not start to thicken in 2-3 minutes add flour by the teaspoon and stir, waiting 2 minutes between spoonsful. Serve over warm biscuits!

Answer 2

Easy Country Gravy Recipe

Answer 3

The easiest way to make country gravy is indeed to buy the packages you just add water to. They are good, but not like homemade. I have never measured when I make gravy so I don't have a recipe per say. I add some oil to a skillet or stainless steel pan (so I can use a whisk) and then add my flour and salt and pepper. You are supposed to use the same amount of flour and oil I think, but as I said I don't measure... Anyway cooking on low heat and stirring often brown the mixture in your pan. Then add your milk, I start off with about a cup of milk then when it begins to boil,(at this point your heat should be on high)it will thicken so you will need to add more milk or water if you prefer a little at a time making sure to mix the liquid in well. Keep doing this while it's boiling until you have the right consistency. It takes practice, but since you have the basics down, you will get this down before you know it. Good luck.

Answer 4

8 ounces breakfast sausage
1 tablespoon vegetable oil
2 tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
1/2 teaspoon ground black pepper
Makes 2 Cups

Heat a large skillet over medium heat. Crumble the sausage into the pan and sauté, stirring frequently with a wooden spoon and breaking up the sausage as it cooks golden brown and thoroughly cooked, about 5 minutes. Transfer the sausage from the pan to a colander set in a bowl and let it drain.

Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes. Add the milk, whisking constantly to remove any lumps.

Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it a little additional milk; use only enough to get a pourable consistency. Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.

Answer 5

Sausage Gravy and Biscuits

INGREDIENTS:
3 cups milk
6 tablespoons all-purpose flour
salt and pepper, to taste
8 ounces breakfast sausage, regular or spicy
2 3/4 cups biscuit mix
3/4 cup milk
PREPARATION:
Whisk together the 3 cups milk, flour, and salt and pepper, until flour is dissolved. Pour into a skillet. Simmer, stirring constantly, for 15 minutes. Brown sausage in separate skillet, stirring and breaking up until cooked through; drain.
Stir sausage into gravy.
Mix biscuit mix with remaining 3/4 cup milk in bowl until soft dough forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450° for 10 minutes, or until nicely browned. Ladle hot sausage gravy over split biscuits.
Enough for 10 servings.

Answer 6

Try Sausage Gravy .... It is awesome!


1 roll of sausage
1 can evaporated milk
6 tbs flour (approx)
1 can biscuits

Brown sausage to crisp drain off grease
stir in evaporated milk and 1 1/2 cans of water
bring to boil

**In seperate bowl...combine about 1 -2 cups of water with 6 tbs flour (should be thick)
Stir well making sure there are no lumps

slowly stir into sausage mixture until reaches the consistency you want.

serve over biscuits

Answer 7

Country Gravy:
1 medium garlic clove, minced
2 ounces bacon grease
4 ounces all-purpose flour
1 cup heavy cream
1 cup water
Black pepper, to taste
salt, to taste

Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste.

Answer 8

Get a packet of Williams Country Gravy with Sausage. Seriously! But don't use 2 cups of water, do half water/half milk. Or for thicker, 2 cups milk. I love this stuff, better than homemade!

Answer 9

Perfect Gravy

4 tbls pan drippings
4 tbls flour
Mix on low heat stirring until smooth
Slowly stir in 2 cups milk
Mix with whisk until thick

I like to add a can of mushroom soup!!!!!!

Answer 10

Then you'll love my gravy recipe below because I usually serve it with chicken fried steak and biscuits.

Here's my foolproof, truck stop-style cream gravy. I usually serve this over chicken fried steak, hence the reference to fried drippings. I strain the hot oil used to fry the steaks. Adding the bits of deep fried crumbs really adds a lot of flavor and crunchy texture to the gravy. In case you're wondering, I've tried using half-and-half, cream, evaporated milk, etc. but my friends and I really prefer the clean flavor and lighter texture of whole milk. Enjoy!

1 medium onion, minced
1/8 tsp. dried thyme
2 medium garlic cloves, minced
3 Tbsp all-purpose flour
1/2 cup low-sodium chicken broth
2 cups whole milk
3/4 tsp salt
1/4 tsp ground black pepper
Pinch of cayenne pepper

Add the fried drippings along with 2 tablespoons of frying oil to a Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and begins to brown, around 4-5 minutes. Add garlic and cook until aromatic, about 30 secs. Add the flour and stir well until combined for about 1 min. Whisk in the broth and scrape any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper and cayenne, bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency) - it will thicken as it cools slightly, about 5 minutes. Ladle gravy generously over chicken fried steak and / or biscuits.

I promise you that you'll be making biscuits and gravy more often after trying this recipe!