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Friday, August 19, 2011

Sausage Gravy

This is my favorite recipe for Sausage Gravy. I've always just used a "country gravy" packet and browned the sausage....BUT NOW I can have the real stuff. My mom used to make Biscuits and Gravy periodically when I was living at home. We don't eat it very often because hubby isn't a fan...but when we DO, I feel like a little kid with a bar of chocolate and can't get enough. I love this southern favorite....WHO WOULDN'T...its over the top GOOD!

Sausage Gravy

1 lb pork sausage
6 T flour
4 c. milk
1/2 t. chicken bullion granules
1/4 t. salt
4 dashes Worcestershire sauce
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. season salt
Butter (if there isn't enough fat from the sausage)

Crumble sausage into a large frying pan and cook until done. Remove meat from pan...but leave the drippings. If there is less than 3 T of drippings, add enough butter to make up the difference. Add the cooked sausage back into the pan and sprinkle flour, bullion granules, onion powder, garlic powder and season salt over sausage. Stir in the flour and seasonings and cook for 4-5 minutes or until mixture starts to bubble and turns slightly golden brown. Add Worcestershire sauce and salt. Cook for 1-2 minutes. Slowly add the milk, cover and cook over medium heat, stir occasionally until thickened (about 10-15 minutes). No worries, it WILL thicken.

*Makes 10-12 servings...IF you don't want that much, just 1/2 the recipe.


1 comment:

  1. Another way that's easy is instead of taking the sausage out of the pan is to just sprinkle the flour right on top of the sausage and cook it a couple of minutes and then add everything else.