Sausage Gravy Recipe by Beth
Cooking Instructions 1 In a large pan, brown sausage over med-high heat until cooked through. 2 Sprinkle flour, pepper and sugar over browned sausage and grease that has rendered. Stir flour in and continue to cook for about 5-7 minutes, until the flavors are well blended. 3 Add milk to pan, slowly, while stirring. Sauce will begin to thicken. I generally add the milk a half cup at a time until I get a consistency I'm happy with. This is about 2 cups, sometimes more. 4 I don't usually put sugar in the sausage gravy but added it into this one to help balance the hot, spicy sausage. If you choose to only use sage or milder sausages, eliminate the sugar. This recipe is really versatile and different spices or meats can be used. I believe, also, that any milk will work but you may need to tweak the amount some. 1 In a large pan, brown sausage over med-high heat until cooked through. 1 In a large pan, brown sausage over med-high heat until cooked through. 2 Sprinkle flour, pepper and sugar over browned sausage and grease that has rendered. Stir flour in and continue to cook for about 5-7 minutes, until the flavors are well blended. 2 Sprinkle flour, pepper and sugar over browned sausage and grease that has rendered. Stir flour in and continue to cook for about 5-7 minutes, until the flavors are well blended. 3 Add milk to pan, slowly, while stirring. Sauce will begin to thicken. I generally add the milk a half cup at a time until I get a consistency I'm happy with. This is about 2 cups, sometimes more. 3 Add milk to pan, slowly, while stirring. Sauce will begin to thicken. I generally add the milk a half cup at a time until I get a consistency I'm happy with. This is about 2 cups, sometimes more. 4 I don't usually put sugar in the sausage gravy but added it into this one to help balance the hot, spicy sausage. If you choose to only use sage or milder sausages, eliminate the sugar. This recipe is really versatile and different spices or meats can be used. I believe, also, that any milk will work but you may need to tweak the amount some. 4 I don't usually put sugar in the sausage gravy but added it into this one to help balance the hot, spicy sausage. If you choose to only use sage or milder sausages, eliminate the sugar. This recipe is really versatile and different spices or meats can be used. I believe, also, that any milk will work but you may need to tweak the amount some. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vickys Slow Baked Ribs, GF DF EF SF NF Strawberry Detox Water Vegetarian spaghetti K.I.S Roasted chicken [keep it simple] Vickys Sweet & Sour Sauce Vickys Slow Baked Ribs, GF DF EF SF NF Strawberry Detox Water Vegetarian spaghetti K.I.S Roasted chicken [keep it simple] Vickys Sweet & Sour Sauce Ceviche Blanco Chingon Passion fruit creamy tarts Chicken Bacon Arepas Kitchen Clean-Out Avocado Glazed Salsa Simple Detox Frappé Garam masala rice with talapia Grilled Cheesesteak W/fried Onions And Mushrooms Jennys spinach lasagna with love Layered Bacon Chili Cheddar Cheese Waffle Fries Honey garlic sauce Ceviche Blanco Chingon Passion fruit creamy tarts Chicken Bacon Arepas Kitchen Clean-Out Avocado Glazed Salsa Simple Detox Frappé Garam masala rice with talapia Grilled Cheesesteak W/fried Onions And Mushrooms Jennys spinach lasagna with love Layered Bacon Chili Cheddar Cheese Waffle Fries Honey garlic sauce