Moms Southern Sausage Gravy Recipes

GRANDMA'S CLASSIC BISCUITS AND SAUSAGE GRAVY

Grandma's Classic Biscuits and Sausage Gravy image

I have enjoyed this meal since I was a child and now love to make it for my family. This is a classic combo and will leave you wanting more.

Provided by Caitlyn Erhardt

Time 20m

Number Of Ingredients 9

Ingredients

1 lb Ground Sausage
1/2 Cup All Purpose Flour
2 Tbsp Unsalted Butter
3 1/2 Cups Milk
1 Tsp Ground Black Pepper (See Notes)
1 Tsp Sage
1/4 Tsp Red Pepper Flakes (Optional)
1 Pinch Salt
12 Homemade Buttermilk Biscuits (I love my homemade biscuit recipe, but you could use a store bought brand if you wish.)

Steps:

Brown the sausage in a large, deep skillet. I like to use a cast iron skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved.
Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.
Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!

Nutrition Facts : Calories 452 kcal, Carbohydrate 30.5 g, Protein 16.2 g, Fat 29.6 g, SaturatedFat 14.4 g, Cholesterol 100 mg, Sodium 495 mg, Fiber 1 g, Sugar 5.2 g, ServingSize 1 serving

SAUSAGE GRAVY

Sausage Gravy image

There are certain recipes that are hallmarks of the South's comfort food. From fried chicken to grits, some recipes are non-negotiable Southern staples. And if you ask us, sausage gravy belongs in that tasty canon. If you haven't had homemade sausage gravy since the last time your grandmother made it, you might be surprised to know that it's not as difficult to make as you might think. All it takes is three ingredients plus salt and pepper along with some whisking to whip up this down-home favorite. The trick to a great country gravy is to brown the sausage in a skillet until it has a deep caramelization on the outside. Not only will the sausage taste better, the drippings will have also have a richer, tastier flavor to impart in the roux. Since this recipe uses such few ingredients, it's important to find the best quality of each ingredient that you can. We promise you'll taste the difference if you use a high-quality whole milk from the grocery store or the farmers market. What's the best way to serve it? There's the classic settings like biscuits, chicken fried steak, or grits, but we also like to serve it with shrimp, rice, and a drizzle of Tabasco hot sauce.

Provided by Southern Living Editors

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

8 ounces pork sausage
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground red pepper

Steps:

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Melt butter in skillet. Whisk flour into hot fat until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper. Serve immediately.

MOM'S SOUTHERN SAUSAGE GRAVY

Mom's Southern Sausage Gravy image

My Mom, a native Minnesotan, learned how to make this while we lived in Nashville over three decades ago. The recipe has been passed down through the generations and now the grandchildren must have it too, and according to them, "nobody makes it quite like gramma does!"

Provided by Rene Stevens

Categories Breakfast Casseroles

Time 30m

Number Of Ingredients 5

Ingredients

1 lb ground pork sausage
3 Tbsp bacon drippings
1/4 c all purpose flour
3 c milk
salt and fresh cracked pepper to taste

Steps:

1. Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
2. Mix bacon drippings into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
3. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes. May need to thin with additional milk to reach desired consistency.
4. *Notes: We have tried this with a number of different sausages and the general consensus among the family is that unless you can get fresh country coarse-ground sausage, the best sausage for this recipe is Jimmy Dean, and while we prefer the hot variety, those with more timid palates may prefer mild. Also, and this is critical, if you truly want authentic Southern sausage gravy, please don't use butter, oil or margarine for this recipe. Bacon drippings are a MUST, and if you don't save your drippings or are out, just fry up 4 or 5 slices of bacon, and crumble the bacon right into the gravy. Really, don't skip the bacon drippings folks!

SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY

Southern-Style Sawmill Sausage Gravy image

A rich and flavorful Southern-style sawmill gravy with Jimmy Dean® sausage. Serve hot over split biscuits.

Provided by Jessica Lawson

Time 15m

Yield 16

Number Of Ingredients 9

Ingredients

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
2 tablespoons unsalted butter
¼ teaspoon onion powder
⅛ teaspoon garlic powder
½ cup all-purpose flour
1 cup chicken stock
3 ½ cups whole milk, or more as needed
salt and freshly cracked pepper to taste
2 dashes hot pepper sauce

Steps:

Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
Add butter, onion powder, and garlic powder; stir until butter is melted.
Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 5.5 g, Cholesterol 9.5 mg, Fat 3.3 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 97.7 mg, Sugar 2.5 g

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