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Country Sausage Gravy

SUBMITTED BY: MALTBUSTER75 PHOTO BY: GodivaGirl

"This is a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits. If you can, avoid using dried herbs. Fresh herbs add much more flavor."
RECIPE RATING:
The reviewer gave this recipe 38 stars. This recipe average a 4.5 star rating.
Read Reviews (31)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pound pork sausage
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons garlic, minced
  • 4 tablespoons unsalted butter
  • salt and pepper to taste
  • 4 tablespoons all-purpose flour
  • 1 teaspoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 2 cups milk, divided
  • 2 cubes chicken bouillon
  • 1/4 cup minced fresh parsley

DIRECTIONS

  1. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
  2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
  3. Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
  4. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2003 by Gary
This is, by far, the best gravy I have EVER had! And I live in West Texcas!! Easy and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by RSALAS
I love contry gravy and this one is really good. The texture and taste is better if you let it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2003 by JACKNJEWEL
Excellent! I use this recipe soley now whenever I make sausage gravy. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by AFMISHLAN
very good, but a little spicy for children. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2003 by Denali
this is the best gravy we've ever had! i didn't have a green bell pepper but it was good... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by SAKILISH
This was very good, except that I found that the crushed red pepper made it VERY spicy. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by STEFANIE JACKSON
My family all loved this recipe.We will make it often.The chiken boulion and herbs really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2007 by ORVILLE76
This is absolutely awesome. I am not a sausage gravy person...white sauce and crumbled Jimmy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2007 by BLACKBEARS11