Southern Sausage Cream Gravy

1. 1

   Put the sausage in a large, straight-sided saute pan over medium-heat.

2. 2

   As the sausage cooks, crumble into small pieces using a fork.

3. 3

   When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.

4. 4

   Add the shortening to the hot pan.

5. 5

   When the shortening has melted, add the flour, stirring it in slowly with a whisk.

6. 6

   Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).

7. 7

   The mixture should smell nutty, not burned.

8. 8

   Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.

9. 9

   Lower the heat to medium-low and simmer gently for 15 minutes.

10. 10

    Add the reserved sausage and pan juices to the gravy.

11. 11

    Mix well with a wooden spoon, seasoning to taste with salt and pepper.

12. 12

    The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.

13. 13

    Split the biscuits in half; place the halves, split side up on individual plates.

14. 14

    Cover generously with warm gravy and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.