Country Sausage Gravy

Country Sausage Gravy

(8 servings)    Printable Version
  • 2 Tablespoons butter
  • 1 Tablespoon chopped garlic
  • 1 small sweet onion - chopped
  • 8 ounces country sausage
  • 4 Tablespoons all-purpose flour
  • 1 and 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon fresh sage
  • 1 teaspoon fresh thyme
  • Tabasco sauce - to taste
  • Worcestershire sauce - to taste
  • salt and pepper - to taste
In a large sauce pan over medium heat, add the butter and caramelize the onions and garlic. Once cooked, add the sausage and cook and crumble until sausage is fully cooked and browned.

Next, add in flour and coat everything in the pan by stirring. Add milk and cream. Continue to cook - stirring often - until thickened. Finally, add all herbs and seasonings to taste. Serve hot over country biscuits.

Tip: Before adding any salt, be sure to taste the gravy in progress. Some sausages are saltier than others. You'll want to adjust the seasonings accordingly.

For good old Southern-style biscuits and gravy. Also terrific on top of omelets and scrambled eggs.

Mr Breakfast would like to thank JoeyDJ for this recipe.

Comments About This Recipe
What do you think of Country Sausage Gravy?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.

From jona

I'm from the South, and that is not country gravy. Perhaps in the North, but not down here where country gravy originated from. The only ingredients needed are sausage, flour, salt, pepper, and milk. It might not sound very tasty, but the secret to making scrumptious gravy with so few ingredients is in what you do to the flour. Once the flour has been sprinkled over the cooked sausage, it should be cooked until it is brown, and almost to the point of burning; almost burnt, but not. Doing this gives the gravy a whole other level of goodness that you just don't need extra ingredients for.

Comment submitted: 9/16/2010 (#11240)

From Splitz
Rating (out of 5):  

First time making biscuits and gravy @ home and everyone loved this gravy. I will definitely use this recipe again.

Comment submitted: 5/21/2010 (#10535)

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