Old Fashioned Sausage Gravy – a delicious recipe with Sausage, All-purpose, Milk, Black Pepper, Salt, Butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
I like to use a large electric skillet set to 350 degrees. But a large pot on the stove works well, too.
2
Brown the sausage and tip the skillet to the side, letting the fat drain to the bottom while you push the meat to the top. After most of the fat has run to the bottom, set the sausage aside in a bowl.
3
Add the flour to the fat and make a roux; if it is too dry, add enough butter to loosen it. Very slowly add the milk using a whisk (adding it slowly prevents lumping). It may be a little lumpy at first, but don't worry!
4
Once you have all the milk worked in, add the sausage back in and at a medium heat, stir with a wooden spoon until it thickens. Add salt and pepper to taste.
5
This is great over Bonnie's Best Biscuits. You can make the gravy in about the time the biscuits are in the oven.
90
kcal
Calories
1
g
Fat
18
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds Sage Sausage, 6 Tablespoons All-purpose Flour, 1/2 gallons Milk ( Lower Fat Milks Work Fine!), Black Pepper, and more.
Yes, Old Fashioned Sausage Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
