K Jon Sausage Gravy Recipes

SAUSAGE GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

EASY SAUSAGE GRAVY

Steps:

• In a saucepan, cook the sausage over medium heat until no longer pink.
• Stir in butter until melted.
• Sprinkle with flour.
• Gradually stir in milk, salt, and pepper.
• Bring to a boil.
• Cook and stir for 2 minutes.
• Serve over biscuits.

SOUTHERN CAJUN SAUSAGE GRAVY

Steps:

• Cook both of the sausage meats in large nonstick skillet over medium-high heat, breaking the meat up with the spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl.
• Remove all but 3 tablespoons of the fat from the skillet.
• Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. Remove from the heat.
• Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes.
• Add the thyme, and season with salt and pepper.
• Add the crumbled sausage meat and combine well.
• Cook over medium heat until warmed through.
• Serve immediately over split biscuits.

SAUSAGE GRAVY

Steps:

• Brown sausage in a large skillet. Add flour and cook until flour browns just a bit. Add 2 cups of milk and stir, then add 2 more cups and stir, add remaining milk if needed and bring to a boil and keep stirring. If the mixture is not thick enough mix 2 tbs. of flour and 1/4 cup of milk, then add to gravy. Simmer for 5 minutes and serve over biscuits.

SHELTON SAUSAGE GRAVY

Steps:

• In a large skillet, cook the sausage, but do not brown or crisp. When using pork, this distinction is very clear when you see it in the pan, so don't worry about missing the mark.
• Add the onion and cook until transparent.
• Drain off all but 2 tablespoons of fat from the pan.
• Add the flour and stir it in well, then cook on medium heat for 6-7 minutes.
• Add the milk all at once and add seasonings.
• Cook until thickened. This takes awhile because of the amount of liquid - for me it usually takes anywhere from 10-20 minutes. Keep an eye on it and your patience will be rewarded.
• Place 3 biscuit halves on each plate and top with gravy. Serve and enjoy!

SAUSAGE GRAVY

Steps:

• Brown sausage in large skillet until crumbly, dry and has absorbed most of the grease.
• Add butter allow to melt.
• Add flour while stirring continuously.
• Sausage will appear slightly white once enough has been added.
• It may take a bit more or less depending on how much grease your sausage contains.
• Continue cooking until flour is browned and mixture is dry.
• About 2 minutes.
• Add milk, more may be required depending on how much flour was added in step three above.
• Lower heat to simmer and allow to cook till thick.
• If your mixture is too thick add more milk, add more flour if it's too dry.
• Gravy should have a light reddish brown color.
• If it's too white the flour was not sufficiently cooked (it's still edible and delicious).

PEPPERED SAUSAGE GRAVY

Steps:

• In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split biscuits.
• Enjoy!

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

BREWED COFFEE SAUSAGE GRAVY

Steps:

• Place Sausage in a skillet (cast iron is best) and brown.
• Add flour and brown.
• Add milk and water.
• Simmer until it is the thickness you desire.
• Stir in the coffee to the mixture.
• If to thick, add more milk.
• Serve over your favorite biscuits.

K JON SAUSAGE GRAVY

Steps:

• 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.