Name: Sausage Gravy
Ingredients: 8 ounces pork sausage; 1/4 cup all-purpose flour; 2 1/3 cups milk; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon ground red pepper

There are those recipes that are hallmarks of The South's comfort food. From fried chicken to grits, there are some certain Southern staples. And if you ask us, sausage gravy belongs in that tasty pantheon.If you haven't had homemade sausage gravy since your grandmother made it, you might be surprised to know that it's not as difficult to make as you might think. All it takes is three ingredients plus salt and pepper along with some whisking to whip up this downhome favorite. The trick to a great country gravy is to really brown the sausage in a skillet until it has a deep brown caramelization on the outside. Not only will the sausage taste better, the drippings will have also have a deeper, tastier flavor to impart in the roux.Since this recipe uses such few ingredients, it's important to find the best quality ones you can. We promise you'll taste the difference if you use a high-quality whole milk from the grocery store or the farmers market.What's the best way to serve it? There's the classic settings like biscuits, chicken fried steak, or grits, but we also like to serve it with shrimp, rice, and a drizzle of Tabasco hot sauce.

Sausage Gravy

pork sausage

all-purpose flour

milk

salt

pepper

red pepper

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.


Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper. Serve immediately. 


As others have noted, 1T of fat is not sufficient to make a good roux - immediately went to "crumbs", and was very lumpy despite slow introduction of milk and constant breaking up (with a fork, now whisk - you need to be able to break up the lumps).   A second try I added 3T butter, replace 1/3C flour with 4T, allowed to brown.  THEN added milk (slowly).  This was more satisfactory.  Needed a LOT more pepper (and fresh ground - otherwise it doesn't have a lot of zing) and just a pinch of salt.  Skipped on the red pepper, although I'm sure that would be good, was looking for a "classic" recipe.  Only needed about 4oz of sausage broken up into fairly small bits to get the right balance of sausage to gravy.  This is best done in a cast iron skillet to allow you to really scrape up the crusty sausage bits off the bottom of the pan.

Thank you  Anonymous!  That's it!  the magic recipe I've been searching for, for years.

proportions seem off.use 4 tbsp fat and 4 tbsp flourcook til just darkening a littlemix in sausage, like a pound or somix in 2 - 2 1/2 cup milkshould be just about right.don't forget to season.

I'm a little disappointed with this recipe.  I followed the directions to the "T". Initially, it seemed to me that the amount of sausage drippings for the roux did not result in a smooth, silky roux. I added some butter but the roux still wasn't a great texture, so I proceeded to milk and constant stirring. It took some time for the gravy to set up. I also added much more pepper to our (husband's and mine) taste. Next day the gravy had set up better.  Served it with from scratch buttermilk biscuits.

Take your biscuits from scrumptious side to hearty main dish with this classic recipe.

Sausage Gravy

Servings: 2

Cost: $10.98 /serving

Author : Southern Living

Ingredients

Instructions

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