Restaurant Style Sausage Gravy Recipes

RESTAURANT STYLE SAUSAGE GRAVY

Steps:

• On medium heat crumble sausage in fry pan, stir often. Cook sausage until brown.
• On medium low temperature add flour one tablespoon at a time and whisk. Stir constantly until flour thickens and turns light brown.
• When flour mixture is smooth add milk, paprika, and salt and pepper, stir until blended.
• You want to let the gravy simmer, but do not boil as this will curdle the milk.
• Serve over biscuits of your choice. I use Pillsbury buttermilk biscuits. Enjoy!

SAUSAGE GRAVY

Steps:

• In a heavy bottom pot, cook sausage until browned (do not drain fat).
• Sprinkle flour over cooked sausage and stir over medium heat until flour is completely incorporated, 2 to 3 minutes. Add chicken stock and stir with a wire whisk to break up any lumps. Add cream and half-and-half. Bring to boil over medium-high heat. Continue cooking for 2 to 3 minutes. Remove from heat and add salt and pepper to taste.

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.