Sausage Gravy – a delicious recipe with Sausage, All-purpose, Olive Oil, Cream, Milk, Fresh Ground Black Pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Start your gravy by heating a large skillet on medium-high heat. Cook the sausage first, breaking it up into pieces until brown. Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan. Add the flour to the pan and whisk to create a roux. (Note: if your sausage does not leave enough grease, add in a small amount of olive oil.) Once your roux thickens, turn the heat down to medium-low and add the cream and milk. Whisk to combine, and then cook until thickened, stirring occasionally. Once thick, add in spices and the reserved sausage crumbles. Taste, and add in more spices as desired. Serve warm over biscuits.
536
kcal
Calories
36
g
Fat
13
g
Carbs
36
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 8 ingredients. The key ingredients include: 1 pound Mild Or Hot Pork Sausage, 2 Tablespoons All-purpose Flour, 2 teaspoons Olive Oil, 2/3 cups Heavy Whipping Cream, and more.
Yes, 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
