Sausage Gravy Recipe
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"Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!"
Original recipe yield: 12 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 12
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Sausage Gravy INGREDIENTS:
- 1 pound ground pork sausage
- 3 tablespoons all-purpose flour
- 3 cups milk
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Sausage Gravy DIRECTIONS:
- 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.
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