Sausage Gravy Recipe

This is the sausage gravy recipe I grew up with. Just like my mom made. The second recipe is a kicked up version of this one and is very, very good. It is more time consuming.

Do you want some unconventional sausage gravy? Visit the Recipe For Sausage Gravy page.

Mom's Own Sausage Gravy Recipe

1 pound ground pork sausage
3 tablespoons all-purpose flour
3 cups milk

Place the pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove the sausage, drain and set aside.

Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return the pan to medium-low heat and add the flour. Using a whisk, stir vigorously until a roux forms, scraping the bottom of pan. Reduce the heat to low and let the roux cook at least 5 minutes, stirring occasionally.

Add the milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn the heat to medium and continue cooking, stirring constantly. Bring the gravy to a boil and cook to the desired thickness. Add more milk if a thinner gravy is desired. Add the cooked crumbled sausage to the gravy and combine well.

This sausage gravy is actually better the second day after the flavors have blended. You will have to add more milk when you reheat because the gravy thickens when it gets cold.

Country Sausage Gravy

This sausage gravy is not just for breakfast!

1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
1/4 cup minced fresh parsley

In a skillet on medium heat cook the pork sausage, onion, green pepper, red pepper flakes, and garlic until sausage is crumbly. Drain off the excess fat, but leave a small amount.

Combine the butter, salt, and pepper with the sausage mixture and stir until the butter melts. Slowly sift the flour over the top. Mix gently and allow the mixture to cook for 5 minutes. Add the sage and thyme.

Slowly stir in the milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add the chicken bullion and let the mixture cook for five minutes. Again, if it thickens too much, add more milk. Adjust the taste with more salt and pepper if needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Sausage gravy is better when you use your own homemade sausage. Check out the Sausage Making Recipes page for homemade sausage.

The first sausage gravy is the conventional. A past acquaintance that worked in a fast food joint said this was exactly the way they made it. For the best gravy you ever tasted try the second sausage gravy recipe.