Best Southern Sausage Cream Gravy Recipes

SAUSAGE GRAVY

Steps:

• In a large frying pan or skillet, cook breakfast sausage over medium heat, breaking apart into crumbles as it cooks.
• When cooked, approximately 10 minutes, remove meat using a slotted spoon. Remove to a paper towel lined plate. Reserve rendered pork fat.
• Reduce heat to low and stir in flour. Continue to stir until it makes a paste and turns a light brown.
• Add 1/4 cup milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Whisk until smooth. Add remaining milk in 3 stages, whisking after each to prevent lumps.
• Add reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with black pepper.
• Spoon over dish of your choice. Or eat with a spoon. I won't judge.
• If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!

SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY

Steps:

• Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
• Add butter, onion powder, and garlic powder; stir until butter is melted.
• Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
• Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
• Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

SOUTHERN SAUSAGE CREAM GRAVY

Steps:

• Put the sausage in a large, straight-sided saute pan over medium-heat.
• As the sausage cooks, crumble into small pieces using a fork.
• When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
• Add the shortening to the hot pan.
• When the shortening has melted, add the flour, stirring it in slowly with a whisk.
• Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
• The mixture should smell nutty, not burned.
• Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
• Lower the heat to medium-low and simmer gently for 15 minutes.
• Add the reserved sausage and pan juices to the gravy.
• Mix well with a wooden spoon, seasoning to taste with salt and pepper.
• The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
• Split the biscuits in half; place the halves, split side up on individual plates.
• Cover generously with warm gravy and serve immediately.

SOUTHERN SAUSAGE GRAVY

Steps:

• 1. Brown and crumble sausage in a deep dish frying pan. DO NOT drain grease.
• 2. Add flour. You need to use enough to absorb the grease and coat the meat.
• 3. Add spices and milk. Cover. Simmer for 30-45 minutes.
• 4. Add heavy cream and simmer five more minutes.

SOUTHERN SAUSAGE GRAVY

Steps:

• Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel.
• Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
• Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.