Sausage Gravy Recipe

Basic Sausage Gravy Recipe

Ingredients:

1 pound bulk sausage

1/2 stick (1/4 cup) butter

1/2 cup + 1 tablespoon all-purpose flour

3 cups milk

1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

Brown sausage in large frying pan, stirring often to keep pieces separate. Drain well. Set aside.

Melt butter in large saucepan. Add flour to melted butter. Stir with a whisk. When blended, cook mixture (roux) 20–30 minutes over medium heat, stirring often. Do not allow to brown. Take off heat.

Pour milk slowly into roux, stirring constantly with whisk. Cook over low heat until thickened.

Add salt, pepper and cooked sausage to the gravy mixture. Heat to just below the boiling point, but do not allow to boil. Serve over over biscuits (see biscuit recipe below)or toast.

Sausage Gravy Recipe: Southern Style Sausage Gravy

Directions:

Ingredients:

1/2 pkg. mild sausage
2 tbsp. butter
2 tbsp. all purpose flour
5 cups whole milk
1 1/2 tsp. salt
1 1/2 tsp. pepper

Cook your sausage until done. Add butter and flour. Simmer for a few minutes on medium heat stirring frequently. Add milk, salt and pepper. Simmer over medium-high heat stirring constantly until desired thickness.

Spoon gravy over buttermilk biscuits.

Buttermilk Biscuits:

Ingredients:

3/4 cup buttermilk
1 tablespoon canola oil
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter, cut into small pieces
1 tablespoon milk for brushing

Directions:

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. Combine buttermilk and oil. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk mixture, stirring with a fork until just combined.

Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Cut into 2-inch rounds and transfer to the prepared baking sheet. Gather any scraps of dough and cut more rounds. Brush the tops with milk. Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.

Yields 12 servings

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