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Thread: Need Recipe for Sausage Gravy

  1. #1
    Super Member QuiltnLady1's Avatar
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    Need Recipe for Sausage Gravy

    A good friend just went on hospice and some of us are bringing food to her extended family at the house. She used to make an awesome sausage gravy and I would like to take some. I know it is probably one of those "handful of this and handful of that" heritage recipes, but I would appreciate you folks who make it try. (I know she made a flour gravy).
    Thanks
    QuiltnLady1

    When life gives you lemons, make lemonade.

  2. #2
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    I use 1 or 1/2 pound of ground sausage depending on how much I want to make. Brown the sausage then add enough flour to coat sausage.
    Stir then add pepper to taste then add milk or canned milk stirring all the time. How much liquid you use will depend on how thick you want your gravy to be. Cook gravy on a low med. heat so that it will not burn. If it gets too thick just add more liquid. This is the recipe I grew up with.
    A friend is someone who knows all about you and loves you anyway.

  3. #3
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    That's the one I use, too. If you use canned milk it is Sawmill Gravy or Real Country Gravy.

    delma

  4. #4
    Super Member QuiltnLady1's Avatar
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    Thanks. I am cooking for 12-15 so I will have to increase the amount of everything. DH is requesting that he be the official taste tester .
    QuiltnLady1

    When life gives you lemons, make lemonade.

  5. #5
    Senior Member Bonnie's Avatar
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    Sausage Gravy

    1 lb. sausage, browned
    1/2 stick margarine
    5 Tbs. flour
    4 cups milk
    1 tsp. sage
    1/4 tsp. basil
    1/2 tsp. salt
    little red pepper flakes
    1/8 tsp. black pepper
    Brown and crumble sausage, remove from pan. Add flour and butter and let bubble 1-2 minutes. Remove from heat and add milk slowly and whisk in, blending well. Cook and keep wisking over low heat till thickened. Add meat and seasoning. Serve over hot biscuits.

  6. #6
    Power Poster
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    I use a pound of Jimmy Dean regular or 'hot' sausage.

    Brown it - break it up into tiny bits

    The gravy part -

    Add 2 T butter to the browned sausage - let it melt
    4 T flour
    Stir it up
    Add 2 cups milk
    Cook - stir until thickened

    Basically - just a white sauce with sausage in it - get some of the fat from the sausage
    I usually don't add anything more to it - maybe some black pepper -

  7. #7
    Power Poster
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    I use a pound of Jimmy Dean regular or 'hot' sausage.

    Brown it - break it up into tiny bits

    The gravy part -

    Add 2 T butter to the browned sausage - let it melt
    4 T flour
    Stir it up
    Add 2 cups milk
    Cook - stir until thickened

    Basically - just a white sauce with sausage in it - get some of the fat from the sausage

    There is another sausage brand, too, that I like - there is a chain of restaurants with the same name.

  8. #8
    Junior Member jodyma's Avatar
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    I'm from the mountains of Western North Carolina where sausage gravy is an art. There are as many ways to prepare it as there are ways to prepare potatoe salad. I have to make a big confession(hope my mom is not listening), I NOW USE MIXES!!!!!!! I take one bag of mix, prepare it as the directions say(microwave) and add 1/4 cup of crumbled precooked sausage and VOILA---sausage gravy. Haven't heard a complaint yet from my dh who grew up on cat head biscuits and saw mill gravy----shhhh, secret, I also use frozen Mary B. biscuits.
    Jodyma

  9. #9
    Super Member May in Jersey's Avatar
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    Jodyma, Your secret is safe with us as we're all for quick ways to cook as long as it tastes real good. May in Jersey

  10. #10
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    I just made basically this same recipe last night. I have found that Jimmy Dean's sausage has just the right amount of seasonings. We like it made with one pound of Regular and one pound of Hot mixed together. I make the gravy in the same pan that I cooked the sausage in so I make sure I get all the little flavor bits in the bottom of the pan...lol. Sorry-I meant to reply with the quote from bearisgray's recipe, as that is the one I am referring to.
    Last edited by Tammi M; 09-13-2012 at 07:18 AM.

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