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Skillet Sausage Gravy

(5 Votes)
SERVES
4
COOK TIME
15 Min

This is especially enjoyable on a chilly day. Smother flaky biscuits with it and you'll warm up your gang for sure!

What You'll Need:
  • 2 tablespoons butter
  • 1 (16-ounce) package hot pork sausage (see Note)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups milk
What To Do:
  1. In a large skillet, melt butter over medium-high heat and cook 1 to 1-1/2 minutes, or until browned.
     
  2. Add sausage and cook 6 to 8 minutes, or until no pink remains, stirring to crumble sausage. Add flour; mix well. Add Worcestershire sauce and milk; mix well.
     
  3. Cook 2 to 4 minutes, or until gravy thickens, stirring constantly.
     
Notes

Serve over biscuits with eggs and grits for a breakfast that will satisfy them every time. Make sure to use hot pork sausage that comes in a tube, not hot Italian pork sausage from the meat case. That way you'll get a finer-textured gravy.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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this is great if you dice up bunch of bacon in with the sausage when you cook it...Ooooooh Sooooooo goooood!!!

Didn't care for like it reads. had to totoally change recipe to eat.

Tried it for something different, never add worcestershire before. Was very good.

I'm just getting into the cooking game, not on a large scale for sure...but, I became intrigued with your show on WSAZ and applied for the e-mailed recipes. My first dish was the hillbilly one-pot. I love it! Have made it twice now. I'm ready to fix some gravy next. You guys COOK! thanks for the inspiration!

Have to use cream. I also add bacon, onion, garlic, sage and S & P. The sausage you use makes a big difference! My husband says it is the best he's had, and yes he will tell me if he does not like something I make.

VERY GOOD GRAVY***NEEDS MORE MILK, I USED 3 CUPS MILK, ADDITIONAL FLOUR AND SOME KITCHEN BOUQUET BROWNING SAUCE.

My daughter makes a killer sausage gravy. The chub of sausage must be sliced and the slices fried. After it is browned she shreds it on a cutting board, returns it to the pan, sprinkles the sausage with flour and adds evaporated milk stirring until mixture is thicck and bubbly. If guests do not care for the hot sausage she uses the regular sausage and serves the hot sauce seperate. Try frying the patties, you do not need any butter, and then shred the patties. Surprisingly, there is a big difference in taste.

Not bad at all. I have used the hot or sweet Italian and bratwurst to make this style gravy. Of course I make a larger amount as it freezes well for future breakfasts or whenever. I used to have a lot of problem with lumps, then a neighbor told me how his 80 something mom made it. I havent had lumps in 20 years! The key is to take the skillet OFF the stove add flour and stir it until the meat is well coated. add your first amount of liquid also, stir well than set back on stove and start adding additional liquid. Dont worry aboiut getting too much flour, just add more liquid, leftovers freeze.

I did find this very helpful, even though my finger hit "no". Sorry!

I also fry a little bacon with onion before i fry the sausage. And add a pinch of sage. yummy

Anything with bacon drippings to flavor has a better taste & sage has a delish taste in dressing with turkey . I might try it in gravey also.

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