Sausage Gravy With Biscuits

Course : Sausages
Serves: 1
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1 pound bulk pork sausage
1 quart milk
1 tablespoons seasoning
1 Cup flour

Preparation / Directions:

Heat milk just enough to warm, but do not boil; this can be done in the microwave. Fry sausage (while milk is heating) breaking up with fork (like you would ground beef for a meat sauce) till browned and cooked through. Drain pork and if possible, reserve grease; set pork aside and return grease to frying pan. Add flour to make a roux. (Roux is supposed to be equal parts of flour and oil, melted butter or pork grease or a combination, cooked over low heat, stirring constantly, do not let brown. I just go by look, usually 3 or 4 tablespoons of each. If it's not "perfect" the gravy can still be easily fixed at the end.) Cook roux about 7 minutes, stirring constantly. I usually add my favorite seasonings at this point, but it can be done later. Gradually add warm milk, stirring constantly, preferably with a whisk- Cook over medium heat till thickened. Add sausage. Taste and add seasonings if desired. Some of the seasonings can be salt (just a little at a time), pepper, dash of onion and garlic, a couple drops of tabasco for a spicer gravy. Continue cooking until gravy is very thick. If you get the gravy too thick you can always add a little more cold milk at a time until the consistancy is right. Linda/Tenness


Nutritional Information:

600 Calories (kcal); 33g Total Fat; (48% calories from fat); 32g Protein; 45g Carbohydrate; 133mg Cholesterol; 478mg Sodium

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