"Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk." — CARRIE HANSON
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fresh, ground pork sausage
milk, or as needed
all-purpose flour, or as needed
salt and pepper to taste
I'll admit, I changed the recipe a little but even as written I'm sure it is very good. I used 1 pound of sausage, 2 cups of milk, and about 1/3 cup of flour. I browned the sausage, added the flour and mixed it until I couldn't see the white of the flour anymore. I then added the milk 1/2 cup at a time. I stirred until it was thick and boiling, turned it down and added some pepper. I didn't add any salt; it didn't need any. I used mild sausage. I think it would have been better had I used a flavored sausage or maybe hot. Anyway, it was very good and I will be making it again.
This recipe assumes knowledge not everyone will have. For instance, you should brown the flour in the drippings, and use your whisk to break up all lumps during that stage. If you wait until you add milk to break up the lumps, forget it -- they won't break! Once you've made a "roux" with your flour and drippings, you can add milk. Good tip: The consistency of the roux will likely match the consistency of your gravy when finished. Thick roux equals thick gravy, etc. Please, please never be tempted to add water to make southern-style sausage gravy. Mix the milk into the roux with your whisk. I never measure for a recipe like this -- just eyeball it. If it won't thicken you can add cornstarch mixed with water, but it's better just to add your milk incrementially. If it's too thick the addition of more milk will take care of it. Serve over buttermilk biscuits and you have one of the most delightful comfort foods known to man. 3 stars because it needs more instructions.
My family loves sausage gravy over biscuits, but when I make this only use 1# of sausage to 4 cups of skim milk and thicken with flour when I brown the sausage. Usually use 2 tablespoons of flour to a cup of milk. We only have this 2 - 3 times a year. So you don't have to give up everything, just use moderation.
May I suggest reading Flobees suggestions? She is exactly correct when she says to use 2 tablespoons flour to one cup of milk. I don't use skim milk, though. Also, I suggest using one pound of regular sausage and one pound of hot or spicy sausage, then brown it with some chopped onions. Finally, as Flobees suggests, add the flour to the sausage after the sausage is browned (make sure the sausage is coated) and then add the milk. You shouldn't have a problem with lumps (just don't add additional flour after adding the milk!) I usually use 4 tablespoons of flour and 4 cups of milk.
Recipe is a little vague. When i first started making good sausage gravy, i didn't know enough to cook the rue well before adding milk. Also, i use cast iron for everything, and as a result i use too high a heat and i lose a lot of fat. I usually fix that problem by adding a stick of butter...
Traditional Southern recipe. If you want it thicker, add more flour. Too thick? Add more milk. Do not ever use water. Also, if you don't want lumps, you need to constantly stir.
I used low fat sausage and it wasn't enough to make a rue. I think next time
I will shake the flour and milk together before pouring it in the pan. That will
I made this for breakfast one day to get use of our leftover biscuits. It was decent, but I had to add seasoning in order to rid the taste of flour. Next time I think I will cook sausage or even bacon to have the grease and then make the gravy, I think that will help flavor it up.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Sausage Gravy
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 423
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