Southern Sausage Cream Gravy Recipes

SAUSAGE GRAVY

Steps:

• In a large frying pan or skillet, cook breakfast sausage over medium heat, breaking apart into crumbles as it cooks.
• When cooked, approximately 10 minutes, remove meat using a slotted spoon. Remove to a paper towel lined plate. Reserve rendered pork fat.
• Reduce heat to low and stir in flour. Continue to stir until it makes a paste and turns a light brown.
• Add 1/4 cup milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Whisk until smooth. Add remaining milk in 3 stages, whisking after each to prevent lumps.
• Add reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with black pepper.
• Spoon over dish of your choice. Or eat with a spoon. I won't judge.
• If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!

SAUSAGE GRAVY

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.

SOUTHERN SAUSAGE CREAM GRAVY

Steps:

• Put the sausage in a large, straight-sided saute pan over medium-heat.
• As the sausage cooks, crumble into small pieces using a fork.
• When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
• Add the shortening to the hot pan.
• When the shortening has melted, add the flour, stirring it in slowly with a whisk.
• Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
• The mixture should smell nutty, not burned.
• Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
• Lower the heat to medium-low and simmer gently for 15 minutes.
• Add the reserved sausage and pan juices to the gravy.
• Mix well with a wooden spoon, seasoning to taste with salt and pepper.
• The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
• Split the biscuits in half; place the halves, split side up on individual plates.
• Cover generously with warm gravy and serve immediately.

SOUTHERN SAUSAGE GRAVY AND BISCUITS

Steps:

• Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
• Stir continually to prevent flour from burning.
• Pour into a glass bowl and set aside to be used later.
• (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
• Fry bacon until crispy.
• Pinch sausage into small pieces and add to bacon.
• Continue frying until sausage is completely cooked.
• Add sage and butter and stir in completely until butter is melted.
• Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
• Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
• Add black pepper to taste.
• You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
• Serve over buttermilk biscuits prepared per package instructions.

SOUTHERN SAUSAGE GRAVY

Steps:

• 1. Brown and crumble sausage in a deep dish frying pan. DO NOT drain grease.
• 2. Add flour. You need to use enough to absorb the grease and coat the meat.
• 3. Add spices and milk. Cover. Simmer for 30-45 minutes.
• 4. Add heavy cream and simmer five more minutes.

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.