best southern sausage gravy recipe
Preheat oven to 425F. Gradually stir in the half and half.
Best Sausage Gravy My Homemade Version Of The Popular Midwestern And Southern Breakfast Perfect Best Sausage Gravy Recipe Sausage Gravy Sausage Gravy Recipe
Add the flour stirring until blended and bubbling.

. Add the onion and cook until soft and translucent 5-7 minutes. The flour and fat mixture is what will allow your gravy to thicken. Add milk and mix with floured sausage to combine.
Milk should thin out the mixture. Add flour and cook for 1 minute stirring it into the sausage. Make Sausage Gravy.
Heat a large skillet over medium-high heat break offcrumble pieces of the sausage and cook until no longer pink. Allow gravy to come to a light simmer while stirring and then reduce heat. Step 2 Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times.
If you like you can substitute in some melted butter for the sausage drippings. Slowly add milk about ½ cup at a time to prevent lumps whisking the whole time. Use a paper towel to blot out most of the grease from the pan.
This ingredient is often forgotten in sausage gravy recipes but its. Cook stirring regularly until the mixture is a light golden brown 5-7 minutes. In a large skillet over medium heat brown sausage until no longer pink.
Dont do it all at once. Continue cooking the sausage for a couple more minutes to cook out the flour taste. Add the flour and stir to combine.
Dont drain the grease. Cook on medium-low stirring often for several minutes until thickened. Taste and add additional salt and pepper to taste.
Add a tablespoon of butter to the finished gravy let it melt and then stir. Simmer for several minutes. Cook over medium heat until the sausage is browned and crumbles.
With a slotted spoon removed the browned crumbled sausage to a paper towel-lined plate. Also you can use the sausage patties but they will not combine as well into the gravy so you will get more big chunks. Add flour butter and half half.
Next sprinkle your flour over the sausage. Next whisk in the milk until the gravy is completely smooth. Homemade Southern Sausage Gravy 1 pound roll bulk pork breakfast sausage like Jimmy Dean - I prefer hot 12 cup butter bacon fat or vegetablecanola oil 14 cup all-purpose flour 3 to 4 cups whole milk more or less as needed 12 teaspoon freshly ground black pepper or to taste 14.
In a large skillet combine the sausage bacon onion and garlic. Cut in shortening with a. Cook the breakfast sausage in a medium skillet over medium-low heat stirring and breaking up with a spatula.
Do not use Italian sausage for this recipe. Allow to heat through about 2 minutes. When sausage is cooked through add flour to the skillet and stir to combine.
Cook over medium heat stirring constantly until the mixture is thickened. Directions Step 1 Prepare Biscuits. Brown sausage in a large saucepan.
Add sage and slowly whisk in milk. Brown sausage in a large skillet breaking it apart with a wooden spoon as it cooks. Lots of black pepper.
Add the bacon grease. Made with a base of butter cocoa powder sugar and flour this chocolatey sauce is thinned out with milk until it can be drizzled onto freshly baked biscuits. Return the skillet to the stove and heat over medium heat.
Stir often until sausage has browned about 5 minutes. 8ounces pork sausage 3tablespoons unsalted butter 14cup all-purpose flour 2 13cups milk 12teaspoon salt 12teaspoon pepper 18teaspoon ground red pepper. Roll to 34-inch thickness.
Combine first 3 ingredients in a large bowl. If you do not want any spice to your gravy you can remove the red pepper flakes. Step 3 Bake at 425ºF for 14 minutes or until.
Sprinkle flour over cooked sausage a little at a time until all of the flour has been absorbed. Season with salt pepper and nutmeg. Keep stirring for about 3-4 minutes to cook out the flour.
Sprinkle flour over browned sausage. The grease leftover in the pan is a much more flavorful substitute for butter and will pack a peppery punch in the gravy. This gravy uses 1 12 tablespoons flour to 1 cup liquid which will result in a light- to medium-bodied gravy.
Once it has reached a uniform consistency and the sausage crumbles are evenly coated remove the skillet from the heat and let it rest for 10 minutes. Stir in the flour salt and pepper. Gradually add the warm milkstirring constantly.
It will add rich flavor to your gravy. Once the butter has melted stir in the flour pepper salt and garlic powder stir for about 2 minutes. You will stir the flour into the sausage for 1-2 minutes until that raw flour smell is gone.
You need that to make a roux. Pour in the milk slowly while whisking. Cook for 1 minute stirring constantly.
I use a simple combination of black pepper sea salt ground sage and red pepper flakes for a kick. Add the shortening or lard to the drippings in the skillet. Your gravy will continue to thicken and bubble as your pour in the milk.
If you know you want a thicker richer gravy increase the flour and meat drippings but keep the amount of liquid the same. Whisk in the flour with the sausage grease until dissolved. While biscuits are the traditional way to serve it chocolate gravy is equally delicious over pancakes or even buttered toast.
Continue to heat over medium heat until gravy has thickened about 5-10 minutes. This is the magical mixture that will thicken milk and turn it into gravy. Season with peppers paprika and seasoned salt.
If using salted butter add salt at the end after tasting the gravy. Set your sausage aside and whisk in your flour to the grease mixture. Thyme rosemary red pepper flakes and black pepper.
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