One of my husband’s favorite meals is sausage gravy and biscuits. He was born and raised in the South and knows a good sausage gravy from a bad one.
In fact, since moving to Nebraska, he hasn’t found a restaurant that serves it just right.
However he loves my recipe that I have perfected over the years! We usually have biscuits and gravy a couple of times a month especially in the winter.
Ingredients:
- half pound of sausage (We prefer country mild.)
- 1/4 cup of flour
- 2-3 cups of milk
- 1/4 tsp pepper
- 1/2 tsp salt
Directions:
I use a cast iron skillet to cook my sausage gravy in. First, heat up the skillet you’ll be using to medium heat.
Brown a half pound of sausage. We like the Jimmy Dean country mild sausage, but any sausage will work.
I like to break my sausage up pretty small. If you like bigger pieces of sausage in your gravy, then don’t break it up as much as I do.
Once the sausage is cooked through, sprinkle flour over it and stir the flour around in the pan to coat the sausage.
The fat and grease from the sausage will start to soak up the flour. The flour will coat the sausage and should not be able to be seen anymore.
Next, slowly pour the milk into the pan and whisk it into the floured sausage a little at a time.
It’s very important that you whisk the milk right away so that your gravy doesn’t get clumpy.
Continue to add the milk and continually whisk the milk so that it doesn’t stick to the bottom of the pan.
Since you floured the sausage, the milk will thicken the gravy.
Once your flour has come to the consistency that you desire, add the pepper and salt. You may want to add more seasonings depending on your taste.
I like to let the gravy sit and simmer for another 10-15 minutes on low. The gravy will thicken even more.
Stir the gravy every once in awhile and add milk if it gets too thick.
I also make homemade biscuits to go with this southern sausage gravy.
We like to cook the other 1/2 pound of sausage into sausage patties to serve along side the biscuits and gravy. I also like to add fruit to round out the meal.
We eat biscuits and gravy for dinner. It doesn’t have to be limited to breakfast.
Southern Sausage Gravy
Southern Sausage Gravy for Biscuits and Gravy
Ingredients
- half pound of sausage (We prefer country mild.)
- 1/4 cup of flour
- 2-3 cups of milk
- 1/4 tsp pepper
- 1/2 tsp salt
Instructions
1. Heat up the skillet you'll be using to medium heat.
2. Brown a half pound of sausage.
3. Once the sausage is cooked through, sprinkle flour over it and stir the flour around in the pan to coat the sausage.
4. The fat and grease from the sausage will start to soak up the flour. The flour will coat the sausage and should not be able to be seen anymore.
5. Slowly pour the milk into the pan and whisk it into the floured sausage a little at a time. It's very important that you whisk the milk right away so that your gravy doesn't get clumpy.
6. Continue to add the milk and continually whisk the milk so that it doesn't stick to the bottom of the pan.
7. Once your gravy has come to the consistency that you desire, add the pepper and salt. You may want to add more seasonings depending on your taste.
8. Let the gravy sit and simmer for another 10-15 minutes on low. The gravy will thicken even more.
9. Stir the gravy every once in awhile and add milk if it gets too thick.