Sausage Gravy Soup Recipes

SAUSAGE GRAVY RECIPE

Steps:

• Set a large skillet (I love cast iron) over medium heat. Add in the sausage and with a wooden spatula break up sausage into smaller pieces while stirring. Cook until brown and fully done (about 8 to 10 minutes).
• Place butter in skillet and stir until melted.
• Sprinkle flour, garlic, and pepper on top of the sausage and slowly stir until well coated and grease is full absorbed. Continue stirring and let the flour cook fully for about 2 minutes.
• While stirring, slowly pour in 3 cups of the milk. Continue to stir and simmer until gravy thickens (3 to 5 minutes). Add salt, if needed. If gravy is too thick, add the last 1/2 cup of milk.
• Serve over warm fresh biscuits.

CREAMY SAUSAGE GRAVY

Steps:

• Brown sausage in a large skillet over medium high heat, crumbling as it browns.
• Leave the grease in the skillet and reduce the heat to medium low. (If you don't have much grease from your sausage, add 2 Tbsp unsalted butter to the skillet). Add in the flour, stirring to combine. Cook for 1 - 2 minutes.
• Pour in the milk, one cup at a time, stirring after each addition. Cook, stirring frequently, until gravy thickens to your desired consistency.
• Add seasoned salt, ground thyme and black pepper and stir to combine.

SUPER EASY SAUSAGE GRAVY

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, reserving about 2 tablespoons in the skillet. Reduce heat to medium-low.
• Stir flour, beef bouillon, and black pepper into sausage until evenly coated and grease is absorbed, 2 to 3 minutes. Gradually stir milk into sausage mixture; add Worcestershire sauce. Simmer gravy, stirring often, until thickened, 10 to 15 minutes.

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.

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 SOUP

Steps:

• Crumble sausage in large chunks into a large sauce pan, and brown.
• Remove, and saute celery, onion and thyme til tender.
• Stir in the flour, til blended, and slowly add broth, water, salt, and pepper.
• Bring mixture to a boil,while stirring frequently, and then add Potatoes,milk, and cream.
• Cook over medium-low heat, gently, for 25 minutes.
• Using a fork or whisk, break up some of the potatoes so soup will be thicker. Stir gently, and serve.

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.