Sausage Gravy

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I dislike gravy mixes, so when I married a man who loves gravy, I decided it was time to learn to make it from scratch! Here’s our favorite sausage gravy recipe.

Ingredients

  • 1 lb pork sausage
  • 5 T flour
  • 2 c. milk
  • dash of pepper

Brown the sausage but do not drain it. My hubby likes to taste the sausage — just to make sure it’s good, of course.

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Add the flour to the sausage skillet, stirring to thoroughly coat the sausage and soak up the fat in the pan. Depending on the fattiness of your sausage, 5 tablespoons of flour may not be enough so you may need to add more. You want your sausage to look a little fuzzy from the flour and have no extra fat running around loose in the pan. Cook this mixture over medium heat for 2-3 minutes to cook the flour taste out of the flour.

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Add the milk all at once. If you added more flour, you will probably need more milk.

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Stir the mixture thoroughly, and bring to a simmer. Your gravy will thicken more the longer it simmers, so if it gets too thick, just add a bit more milk. Add pepper to taste.

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This gravy tastes great over biscuits…or hashbrowns…or mashed potatoes…or english muffins…or anything else starchy and generally not good for you!

 

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One thought on “Sausage Gravy

  1. […]  (B) sausage gravy, hash browns; (L) leftovers; (D) Velveeta skillet meal, […]

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