Does anybody have a good recipie for sausage gravy?

Question

My husband's mother used to make - from scratch of course - sausage biscuits and gravy and I can't find a really good recipie. (She isn't around to ask, unfortunately.) Thanks for your help!

Answer 1

One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste


Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper.

Answer 2

My mother in law makes the best I've ever tasted. It is very thick and creamy. Get 1 package of ground sausage. Make sure go get Jimmy Dean because its leaner and has better flavor. Brown it in a large non stick skillet. (you have to have a GOOD skillet or else it will stick and it won't turn out as good) After you brown it (do not drain) put one whole stick of butter in with the sausage and melt it. Then add a little bit of flour stirring constantly and keep adding flour little by little until it is thick, but not pasty. Then add about 3 cans of canned milk make sure the stove is on a high setting and you have to sit there and stir untill it thicken to the consistancy you want it. It will take awhile and it not fun sitting there stirring and stirring but you have to stir it constantly. Once it thickens up it's done. The key is to get the right amount of flour, it may take you a few times to get it right. Just remember not to get it to thick about the consistancy of ketchup. If you put too much it will be thick like mashed potatoes and it will clump and the gravy will taste like flour. The best biscuits to use are the frozen ones. They taste more like homemade. You don't want canned biscuits. Good Luck.

Answer 3

You should fry some onions in the fat left in the pan after cooking the sausages, over your cooker, then add a little bit of gravy powder and water until the mixture is really thick then add some red wine - it's amazing!

Answer 4

Brown gravy
Add about two tablespoons flour to the hot pork fat.
Stir until brown.
Add milk or half and halfor mixture of both.(about two cups)
Add pieces of sausage and serve.
This is a brown gravy due to the pork fat.

White gravy
Two tablespoons butter or fat of your choice.(butter is better)
Add two tbls flour; stir until cooked to avoid that raw flour taste.
Add milk or half and half(see above)
Add sausage pieces and spices to taste.
This is a white gravy.

BTW: you may use stock in this as well or any mixture of liquids
to adjust the fat content.
Enjoy!

Answer 5

same as S.O.S.

make a lite brown gravey with some of the fat from the sausage (you just browned ) add equal amounts of flour stir real well till it comes to a paste add milk (2-tablespoons flour / 2-cup-milk + - ) add the sausage and season (salt and a lot of pepper ) stir constantly it'll thicken quick (if too thick add more milk )

Answer 6

1 package breakfast sausage {Jimmy Dean}
1pint heavy cream
2 tbs flour
2 tbs butter
sage

fry sausage in pan till brown .drain grease .
add heavy cream .
In separate pan melt butter then mix in flour cook 1 min
add to cream and stir . sauce will start to thicken.
add sage
salt and pepper to taste
pour over biscuits and enjoy

Answer 7

I just add a can of cream of mushroom soup and a little milk to the the sausage after I fry it.

Answer 8

try bettycrocker.com

Answer 9

www.allrecipes.com is fantastic!!