One thing I miss as a trucker is biscuits and gravy I need a recipe for sausage gravy Please?

Answer 1

Sausage Gravy

1 lb pork sausage
2 tablespoons finely-chopped onions
6 tablespoons flour
1 quart milk
salt and black pepper
5-6 dashes Worcestershire sauce

Cook sausage and onions in a skillet until sausage is done.
Meanwhile, in a seperate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste).
Set aside.
When sausage/onion mixture is done,remove and drain excess grease.
Return sausage/onion mixture back to skillet.
Over medium/low heat, gradually add flour.
Turn to coat sausage and cook until golden (approx).
Return heat to medium.
Slowly stir in milk/seasoning mixture.
Cook until gravy reaches desired thickness (Stirring frequently).

Serve over your favorite biscuits.

Answer 2

Alrighty, trucker........here ya go....

Fry up some ground sausage......either fresh, or something like Jimmy Dean sausage. Brown it real good.

Remove the sausage from the pan, but leave the grease.

Keep a medium heat going on the stove.

Add about 3/4 to 1 cup of milk to the pan of sausage grease.

Add, slowly......spoonfuls of white flour to the milk and sausage grease mixture. Slowly stir with a wire whisk so you won't get lumps in it.

The mixture is going to thicken, so be careful not to add too much flour, or it will be too thick. If this happens, just add a spash or two more of milk, and that will thin it out.

Give it a taste test, once it thickens up. See if it needs any salt. If it does, add some to taste. And don't forget to add some black pepper too. Put your sausage into the gravy and stir!

Now, toss the entire shootin' match onto some biscuits, and Git R' Done!!

Best wishes!

Answer 3

For the biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1 to 1 1/2 cups heavy cream
1 stick unsalted butter, melted and cooled

Preheat the oven to 425 degrees F.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add 1 cup of the cream, stirring with a rubber spatula, to form a smooth dough. Add up to 1/2 cup additional cream if mixture is too dry, being careful not to overwork the dough or the biscuits will be tough.

Turn out onto a lightly floured surface and pat into a square, about 1/2-inch thick. Cut into 12 squares and dip into the melted butter to coat on all sides. Place on an ungreased baking sheet and bake until golden brown, 10 to 12 minutes. Remove from the oven and serve hot.

For the gravy:

1 pound bulk pork sausage
1/4 cup flour
2 cups milk
Salt and black pepper to taste

Crumble and fry the sausage in a large skillet over medium heat until done. Stir in the flour until no raw flour remains and it's completely incorporated. Stir in your milk, a little at a time, mixing well after each addition. When all milk is added, cook and stir until it's as thick as you like.

Answer 4

I've been making country gravy for 55 yrs, and have enjoyed the reputation of making the best sausage, and bacon gravy in the world.
There's a secret that very few know and I'm about to share it.
Make it the way you always do, and simply add a teaspoon or so of sugar to it, depending on how much you've made.
Don't believe me? Try it and you won't believe how delicious that small change will make it.

Answer 5

Heres a simple recipe I use. It calls for a tube of sausage, a third a cup of flour and two cans of evaporated milk and water. I use a tube that has a pig picture on the front but am not sure of the actual brand, cook it up till almost done and drain the grease. Add the third cup of flour and coat the sausage. Then add the two cans of evaporated milk and two cans worth of water, bring to a boil and simmer till it thinkins which can take a while but its simple and tastes great. Hope this helps

Answer 6

I would think that most truck stops have that comfort food!

After you make your sausage, put flour (equal to the amount of grease) in the pan with the grease. Whisk until gravy. Add milk.

Answer 7

the very best and not just because it's easy. one tube "hot" jimmy dean sausage (a must). brown in fairly large pan. do not drain. add 3/4 cup flour, mix well, add milk to fill pan, mix well. bring to boil,stirring, turn off, stir occasionally for 5 minutes. gravy will thicken and i promise no lumps. salt and pepper(lots of pepper) to taste. best i ever had, honest, try it...for thicker gravy add 1 cup of flour, i do....c.j. don't take out the sauage, mix flour into it, then add milk. works everytime.

Answer 8

For some reason, what immediately came to mind was a cow sitting in a large body of water.


Sorry.....I couldn't resist.