Creamy Sausage Gravy Food

SAUSAGE GRAVY

Steps:

• In a large frying pan or skillet, cook breakfast sausage over medium heat, breaking apart into crumbles as it cooks.
• When cooked, approximately 10 minutes, remove meat using a slotted spoon. Remove to a paper towel lined plate. Reserve rendered pork fat.
• Reduce heat to low and stir in flour. Continue to stir until it makes a paste and turns a light brown.
• Add 1/4 cup milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Whisk until smooth. Add remaining milk in 3 stages, whisking after each to prevent lumps.
• Add reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with black pepper.
• Spoon over dish of your choice. Or eat with a spoon. I won't judge.
• If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!

SAUSAGE GRAVY

Steps:

• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!

CREAMY SAUSAGE GRAVY - CASSIES

Steps:

• I use my 12 inch iron skillet to make my gravy. If you don't have, use a heavy large skillet. Brown your sausage over medium heat, and break it up as it cooks to whatever size you prefer. Drain sausage and remove from pan. Reserve a couple tablespoons of grease in pan ( sometimes I add bacon grease. ) Sprinkle sausage with flour. Cook and stir for a couple minutes to thoroughly cook flour so it doesn't taste raw.
• Slowly add the milk and cream, stirring constantly. Add the seasonings. Slowly bring to a boil. Boil, stirring constantly, for about five minutes, until gravy is the right consistency. You may need to add additional milk if the gravy is too thick. Serve over biscuits or even homefries. I have used ground beef instead of sausage and served over toast, or mashed potatoes. You can easily halve this recipe if only making for a few. Also, use whatever spices you prefer. I sometimes add hot pepper flakes, hot sauce, garlic. Possibilities are endless... Enjoy!

SOUTHERN SAUSAGE CREAM GRAVY

Steps:

• Put the sausage in a large, straight-sided saute pan over medium-heat.
• As the sausage cooks, crumble into small pieces using a fork.
• When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
• Add the shortening to the hot pan.
• When the shortening has melted, add the flour, stirring it in slowly with a whisk.
• Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
• The mixture should smell nutty, not burned.
• Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
• Lower the heat to medium-low and simmer gently for 15 minutes.
• Add the reserved sausage and pan juices to the gravy.
• Mix well with a wooden spoon, seasoning to taste with salt and pepper.
• The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
• Split the biscuits in half; place the halves, split side up on individual plates.
• Cover generously with warm gravy and serve immediately.

CREAMY COUNTRY SAUSAGE & GRAVY

Steps:

• Heat 1 tablespoon butter in large skillet, add finely chop onions and cook over medium-high heat until they become translucent.
• Add sausage and cook until done; drain excess, and remaining 2 tablespoons butter and remaining dry ingredients.Mix evenly and cook until golden, stirring occasionally.
• Slowly stir in Worcestershire sauce and milk; bring to boil.
• Reduce heat to low and cook until gravy reaches desired thickness, stirring frequently.
• Remove from heat and serve.

BREAKFAST SAUSAGE GRAVY

Steps:

• Use cast iron skillet, break up and brown sausage. Add flour to sausage; brown it up for awhile. This gives it a good color.
• Add milk required to give thick gravy; simmer to merge flavor.
• Add glob of sour cream just before serving, after removing from heat. Serving suggestions: Serve on top of toast, biscuit, hash browns, home fries or whatever you're eating.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

SAUSAGE AND CHEDDAR SOUR CREAM GRAVY

Steps:

• Cook and crumble sausage in a medium skillet over medium heat if not using precooked sausage. When no longer pink add all spices.
• Add butter to skillet and melt. If your sausage had more fat, you may not need all/any butter. Sprinkle flour over pan and whisk to get rid of any lumps and mix with butter. Cook 1 minute.
• Add all milk at once, whisking to ensure gravy stays smooth. Reduce heat to med-low.
• Add sour cream and cheese. Continue cooking til cheese is melted. Serve over hot biscuits.