Otoros Ultimate Sausage Gravy Recipes

OTORO'S ULTIMATE SAUSAGE GRAVY

Steps:

• Heat a 10" to 12" skillet over medium high heat and add sausage.
• Break up sausage with a wooden spoon. Add onion after a minute or two.
• Once the sausage is cooked, use a teaspoon to heavily dust the sausage with flour.
• Stir to incorporate the flour, you want it to coat the sausage and soak up the grease.
• Once the flour has turned a very light brown (about 2-3 minutes) add the milk and bring to a boil.
• Turn the heat down to medium and continue to stir, it should thicken up quite quickly. If the gravy seems to thick, add more milk.
• Add the hot pepper sauce (I like Frank's) and 8-10 grinds of coarse black pepper. Stir and serve immediately. Bon Appetito.

SAUSAGE GRAVY

Steps:

• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!

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.