Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Results 1 to 21 of 21

Thread: Need Recipe for Sausage Gravy

  1. #1
    Super Member QuiltnLady1's Avatar
    Join Date
    May 2011
    Posts
    4,407

    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
    Super Member
    Join Date
    Apr 2010
    Location
    Fort White, Fl
    Posts
    2,678
    Blog Entries
    1
    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
    Senior Member
    Join Date
    Oct 2010
    Location
    in my stash mostly
    Posts
    887
    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
    Join Date
    May 2011
    Posts
    4,407
    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
    Join Date
    Oct 2010
    Location
    South Central Michigan
    Posts
    446
    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
    Join Date
    May 2008
    Location
    MN
    Posts
    20,103
    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
    Join Date
    May 2008
    Location
    MN
    Posts
    20,103
    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
    Join Date
    Mar 2011
    Location
    wake forest, nc
    Posts
    131
    Blog Entries
    2
    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
    Join Date
    Oct 2008
    Location
    NJ
    Posts
    2,549
    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
    Member
    Join Date
    Mar 2012
    Posts
    27
    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.

  11. #11
    Super Member jeaninmaine's Avatar
    Join Date
    Jan 2011
    Location
    Maine, Where else!
    Posts
    1,575
    Which brand and flavor mix do you use?

  12. #12
    Super Member
    Join Date
    Oct 2011
    Location
    dallas tx.
    Posts
    4,692
    Blog Entries
    3
    You can't go wrong just using the sausage and gravy. Sausage alone is good and gravy alone is good, so no big deal.

  13. #13
    Super Member meanmom's Avatar
    Join Date
    Feb 2011
    Location
    Fairfield, OH
    Posts
    3,413
    Blog Entries
    1
    I was never quite happy with my sausage gravy until a friend from Kentucky gave me her secret recipe. Brown a pound of sausage and break it up. Our favorite is Bob Evans or Jimmy Dean. Add about 1/3 of a box of Kentucky Colonels seasoned flour. Stir to mix it in. Add milk until it looks good ( maybe about 1 qt to 1 1/2 quarts) I dont measure it.Stir poften and bring to a simmer. Everyone raves about my gravy. So easy.

  14. #14
    Member
    Join Date
    Mar 2010
    Posts
    12
    My mother being from the south made this gravy a lot. We called it milk gravy. You can add cooked, crumbled sausage to it. Put about 1/4 cup of oil in pan ( depending how much gravy you want) & let it got hot. Stir in flour until thick& brown. I use high heat. Then pour in milk stirring all the time until it thins out to gravy (depends how thick or thin you want it) I also use some water to thin, Ktichen Boquet for a little browning if desired. This will continue to get thick so add more milk or water & turn off. Put in cooked sausage & you have southern sausage gravy. This gravy is great with fried chicken (draining most oil from pan using the drippings in pan, no sausage) & same for fried cube steak, or chicken fried steak as some refer to it. The milk gravy is great on bisquits with the sausage too. Just don't have a cholestrol test too soon after eating this, lol.

  15. #15
    Super Member
    Join Date
    Jan 2010
    Location
    Some where in way out West Texas
    Posts
    2,935
    Blog Entries
    3
    [QUOTE=QuiltnLady1;5508791]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).

    Do you live near a Sam's Warehouse? If so you can purchase a box with three pkgs of gravy mix in it. I use this mix all the time for taking to Church for our after services Fellowship on Sunday mornings. I cook a lb. of Owens sausage, make sure it is well cooked and no pink - drain, then mix the gravy mixture according to the directions on the pkg. and add my sausage to it. I normally put this in a large crock pot, I make about half a pkg., and this will serve about 30 people, I also buy the large canned biscuits to serve with it, the lazy person that I am. This is how I do my sausage GRAVY. If I am cooking sausage for us at home, I just cook my sausage until done, take up sausage and use the grease from the sausage (may not need all that was left in pan, you can always add), add about a tablespoon to a tbl. & 1/2 flour a little at a time to make a paste not really thick, but not thin either, add a little milk at a time, stirring constantly, then season with salt and pepper to taste. The gravy will thicken as it cools, so be sure you don't make it realy thick with lots of flour, and that you add enough milk to allow it to thicken and not be watery, then season with salt and pepper to taste. This is not meant to be tacky, but making gravy is not really an art, but does take practice to get the consistency each indiv. prefers. Good luck - hope your friend is soon well and up and about.

  16. #16
    Power Poster RedGarnet222's Avatar
    Join Date
    Jan 2009
    Location
    Reno, Nv
    Posts
    14,804
    Ok I have read all of the ways everyone makes southern gravy. Mine is made basicly like bonnie's posted reciepe.
    There is only one who says to brown the flour. It is a light brown that you are looking for before adding the milk at a steady stream while wisking the flour from the bottom of the pan. At first you may think you have ruined it. But, keep going... it turns into a smooth gravy. Keep it at a med-high heat and keep stirring the bottom of the pan. This is the part that is the most important. Don't let it stick. It will turn into gravy pretty quick.
    The browning of the flour is the flavor of the gravy.

    Reheating gravy is a little on the hard side if you are taking it to her house. Like someone said, add milk to thin it, but, don't add any more than you have to.
    Last edited by RedGarnet222; 09-14-2012 at 07:28 AM.
    RedGarnet222

    "Take your needle, my child, and work at your pattern ... It will come out a rose by and by. Life is like that ...one stitch at a time, taken patiently."
    *Oliver Wendell Holms

  17. #17
    Senior Member
    Join Date
    Feb 2012
    Posts
    404
    you can also use the alternative "milks" such as almond, rice or the boxed coconut milks ( not the tins) rather than the milk if you might haven any allergic or lactose intolerant folks eating this. i do this whenever i'm cooking for potlucks etc. now. i have food allergies and am gluten intolerant so i know how hard it can be to eat at church fellowship meals. there are several others in our congregation with the Celiacs (gluten) issues and it is so nice to be able to eat without my tummy hurting. Better than funeral fellowship, i attended last weekend at another church where everything on the table would have made my tummy hurt.

  18. #18
    Senior Member
    Join Date
    Feb 2012
    Posts
    404
    you can also use the alternative "milks" such as almond, rice or the boxed coconut milks ( not the tins) rather than the milk if you might haven any allergic or lactose intolerant folks eating this. i do this whenever i'm cooking for potlucks etc. now. i have food allergies and am gluten intolerant so i know how hard it can be to eat at church fellowship meals. there are several others in our congregation with the Celiacs (gluten) issues and it is so nice to be able to eat without my tummy hurting. Better than funeral fellowship, i attended last weekend at another church where everything on the table would have made my tummy hurt.

  19. #19
    Junior Member
    Join Date
    Dec 2011
    Posts
    284
    Quote Originally Posted by jodyma View Post
    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.
    I won't tell if you won't.
    I was born in asheville my sister showed me how to make gravy when she found out i can't. well shhhhhh. i still can't and guess what i go get it in mixes at the store too. also i can't have the grease from the sauage so it works out good. DH knows nothing about cooking so he doen't know the diference, LOL PS I use baby grands by pillsbury bisquits here. back in california bought the already made in the freezer section. cause you can use my bisquits as weapons .
    Last edited by crtwelvecats; 09-14-2012 at 12:53 PM.

  20. #20
    Super Member Psychomomquilter's Avatar
    Join Date
    Jun 2010
    Location
    Raleigh,NC
    Posts
    1,926
    Blog Entries
    8
    I don't know where or what part of the country you live, but I found something in the store, Food Lion, and may be in other stores. (Walmart maybe) go to the gravy mix isle, there are country sausage gravy mix there, I do add some more sausage to my ingredients, this is so flavorful and all, give it a try. oh yes the ladies above are soooo right, I used to make my own too, but found this and really is good...
    we don't meet people by accident.Everyone is meant to cross our path for a reason.

  21. #21
    Senior Member
    Join Date
    Jun 2010
    Location
    Bardstown Ky
    Posts
    636
    Blog Entries
    2
    I to use Jimmy dean's sausage since it is so well seasoned. I use all of the dripping from the pan too to get every bit of the flavor I can. My recipe is basically the same as the ones above. I don't add much of any seasoning since the sausage does that for me.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.