Sausage and Gravy Recipe?

Marla Ball

March 8, 20060 found this helpful

http://www.recipezaar.com is a GREAT site for finding recipes. I use it all the time to find new dinner ideas for my family.

Marla

http://www.forgetmenotaromas.com - Our fragrances leave lasting impressions.

I have five boys and 8 brothers, they all love these, hope it helps!·

SOUTHERN SAUSAGE GRAVY

· 10 oz. sausage
· 2 tablespoons lard (preferance is a meat drippings saved in a clean can or jar. Mixed fat is awesome in this!! And authentic.) or butter, margerine or shortening if you must.

RED EYE SAUSAGE GRAVY

· 1 cup strong brewed coffee
· 8 oz. Country breakfast sausage, scrambled
· 2 to 3 Tbl. Drippings from sausage
· 1 to 2 tsp. flour
1.Mix cold coffee with flour, add to drippings and bring to a boil.
2. Reduce heat and simmer for 5 minutes.

LOGGERS GRAVY

· 3 tablespoons fat
· 3 tablespoons flour
· 1 to 1 1/2 cups cream
· salt and pepper
· 1 lb.crumbled sausage
After cooking the sausage, leave about 3 tablespoons of fat in the pan, with the sediment.
Sift or sprinkle in about 3 tablespoons of flour (over medium heat), and stir until browned. Pour in a cup of milk, season with salt and pepper, and keep stirring until it's thickened. If too thick, add a little milk.

Deborah Jones

March 9, 20060 found this helpful

Jimmy Dean Creamy Sausage Gravy

1 lb. any Jimmy Dean roll sausage
6 tablespoons flour
1/4 teaspoon black pepper
3 cups milk

Crumble sausage into a large skillet and cook until browned. Remove from skillet and set aside; drain thoroughly. Blend flour and pepper into drippings and cook over medium heat, stirring constantly, until lightly browned. Gradually stir in milk. Cook and stir until thickened. Stir cooked sausage into gravy. Remove from heat. Serve over biscuits, mashed potatoes or rice.

Yields 4 to 6 servings (5 cups).

4 to 6 servings

Barbara Huggins
Bronze Feedback Medal for All Time! 124 Feedbacks

March 9, 20060 found this helpful

I don't understand why these other readers remove the sausage from the skillet after browning.
I just cook my sausage, then add the flour and cook until slightly browned. Then add the milk, salt & pepper to taste.

the easiest recipe in the world is to get you a pound of Bob Evans sausage or any sausage for that matter, with sage or plain and brown it in a skillet and then put 1/2 to 3/4 cup of flour in the browned sausage, cook until the flour is a nice brown and then start adding milk until it is as thick or thin as you want. Add salt and fresh ground pepper to taste and you are in business