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"The belly rules the mind."--Spanish Proverb

Sausage Gravy (for Biscuits and Gravy) Recipe

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This recipe for Sausage Gravy (for Biscuits and Gravy) is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb breakfast sausage (mild, hot, or a mix)
about 1/3 cup all-purpose flour
4 cups whole milk
1/4-1/3 cup ham juice
1/2 tsp seasoned salt
1/2-1 tsp black pepper (to taste)
Directions:
Directions:
1. Break sausage into small pieces, adding them to a large skillet or dutch oven on medium-high. Cook until sausage is browned.

2. Turn the heat down to medium-low and sprinkle about half the flour on top of the sausage. Stir it around, scraping the bottom of the pan well. Keep adding the rest of the flour until sausage starts to look dry (you may not need all of it).

3. Pour in milk, stirring constantly as you add the milk. Cook the gravy, stirring constantly, until it starts to thicken. Stir in ham juice. Gravy is done as soon as it's about as thick as you'd like it to be.

4. Serve with biscuits (or drop biscuits or toast).

(Note: This recipe is really easy to double if you use a dutch oven. I use half mild sausage and half hot sausage when I double it and it is perfect.)
Personal Notes:
Personal Notes:
This is the closest I've come to recreating Grandma Bolton's gravy (for biscuits and gravy)! A few weeks ago I took it to a potluck brunch. One friend that was there who grew up in Texas (eating biscuits and gravy all the time) took one bite, sighed, and said, "This takes me back." It's really tasty. :)

 

 

 

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