Making Recipes

Got any good recipes for making sausage gravy to complement homemade biscuits?

I was thinking of using the crumbled sausage to make gravy but would love to see what kind of recipes you all had that would make the gravy taste so good.

The best way to do it is to start with raw sausage. The ammount depends on how much you are making. This isin’t an exact recipie, but more of a description of the process. Once you know the procedure you can adjust for different ammounts. For 2-3 people I would start with about 10-12oz. of sweet italian sausage (any fatty sausage will do like breakfast sausage or even a spicy chorizo). Brown it in a pan or saucepot (not teflon or other non stick coating)over medium heat. Try to break the meat up as you stir, this will make sure the sausage distributes nicely in the gravy. Be sure to cook the sausage all the way thorough. If you are using link sausage I like to take it out of the casing before cooking, it helps get more fat out of the meat and it breaks up nice as you cook it. When the sausage is done, remove it from the pan with a slotted spoon (leave the fat in the pan). Pour off all but 2-3 tablespoons of the fat.

At this point I like to add about 1/4 cup of chopped onion or shallots. Cook this over med-low heat until the onion is at least transparent, I think it’s better to let them brown a little it adds a nice sweet flavor. Then add 2-3 tablespoons of flour. The ammount of flour you use has to be equal to the ammount of fat you left in the pan. If you want to make a bigger or thicker batch use more fatflour. Cook this over LOW HEAT stirring or wisking frequently until the mixture is a nice golden brown.

At this point SLOWLY add 2-2/12 cups of whole milk, and whisk constantly as you pour it in. Be careful! The milk will spit and spatter. Simmer slowly for 3-4 minutes whisking frequently until the mix is nice and thickened. Don’t rush this step. You need to cook the flour or it will have a funny taste and consistancy. Then turn off the heat and season with Salt, Pepper and a little paprika(or a cajun seasoning mix is good too). Mix your cooked sausage into the gravy, and serve over warm buttermilk bisquits.

The mixture of cooked fat and flour is called a Roux (pronounced ROO). It is a staple of french and southern cooking. If you have time you can take equal parts of butter(or bacon/sausage fat) and flour and cook it untill brown as I described above. Let it cool and put it in an airtight container and keep it in the fridge ( it will last for months). This way if your gravy is not thick enough you can whisk in some extra roux to help it thicken to where you want it.

Hope I didn’t make this sound too complicated, ’cause it’s a fairly simple process. Good luck!!

P.S. : If you want to use cooked sausage just start with =parts butter+flour (cook the onion in the butter first), and follow the recipie from there.

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About the Author

Linda Bennett has varied interests including reading, singing and amateur dramatics.