Home Forums Hunting & Shooting Hunter's Campfire How to make sausage gravy

Planning on my Sunday “cheat day” and I’m gonna make biscuits and gravy. I’ll buy some bulk pork sausage at Safeway but I need a great gravy recipe. Be advised I like my gravy thick but not spicy hot.

Help a brother out.

Pioneer gravy mix?

I wing it, no recipe.

Its a one to one ratio flour to grease. Cook the mixture down until your roux smells like gravy. Add liquid as you stir. Add more liquid than you think.

1 pk of jimmy dean sausage

Brown in skillet, after browning sausage, stir in approx 1/4 cup of flour . Pour 2.5 cups of milk in........slowly and stir while simmering. Add course black pepper to taste. Recipe was found online, not mine.

1 lb. Breakfast Sausage
1 pkg. Pioneer Country Gravy Mix

Crumble the sausage and cook it in a skillet.
Prepare the Pioneer Country Gravy Mix to package instructions.
Add the cooked, crumbled sausage to the prepared gravy.

You didn’t.

Iron skillet, half pound of sausage, brown sausage in skillet, stir in 1/2 cup of flour, salt and pepper to taste, stir until flour is cooked. Stir in milk, about 3/4 skillet full. A fork works well. Keep stirring until mixture begins to bubble. Turn off heat. If you do it right, the biscuits are done at the same time, and its time to eat. Some fried eggs and good bacon finish it nicely...

You can add more milk if needed to get your desired consistency, but if you get it too thin, you just have to let it cook. Makes for a lot of stirring. You can mix a little more flour with cold water and thicken it, but that is a thing to be avoided if at all possible.

I eat this all the time, still in no danger of becoming your customer....😂

Use cheap bulk sausage with lots of fat. Brown a pound of it in a cast iron skillet and scoop most of the meat out to a separate container. If there's not enough grease rendered out of the sausage, add a little vegetable oil or lard to the skillet. Mix all purpose flour and milk to form a thin paste. Add the milk/flour mix to the hot grease slowly, stirring with a whisk to avoid forming lumps. Cook at medium/high heat until the gravy thickens, then add the meat back into the gravy and blend well. Season to taste with coarse ground pepper and kosher salt.

Serve over home-made cat-head biscuits. Enjoy.

I like the Pioneer Peppered Gravy Mix even better.

Never been much of a recipe guy but I like to cook the sausage, remove and leave all the grease I can, then fry bacon in the same pan and make the roux out of that grease, add milk when the roux is browned. Add the sausage back when done.

Some of these recipes read like greasy glue, not gravy.

Me too, except I add 2 cups of milk istead of 2.5.

Brown 1lb sausage. Add 1/4 cup flour. Stir in and let flour brown for 1-2min max. Add 1 can evaporated milk and 2 cups whole milk. Bring to an easy boil on med high stirring constantly. Keep scraping bottom golf skillet. Stir, stir, stir. Let it bubble hard for 2-3 min. Til it starts to thicken. Turn heat down to med low, add salt and black pepper to taste and keep stirring constantly. 4-5 minutes or so and you are golden. Serve over hot biscuits or toast. Easy peasy. Don’t let it sit and cook, scrape the bottom and stir the whole time.

That is basically what I do. There's no need to remove the sausage the fat keeps the flour from forming lumps. Stir it till the flour starts to brown then add the milk. Don't add all the liquid at once till you see how it thickens.

That's how to arrive at a cooked roux and avoid making glue.

I use homemade sausage we season with A.C. Legg blend #10 pork sausage seasoning. Gores is awesome and if you’re in NC get some Bass farms sausage.

You gotta cook your roux.

Sometimes it will separate if you dont.

Jimmy Dean is for the unwashed masses. Fugkin last thing in the world I want to injest.

Yep. Add the milk too soon and it's Elmer's glue for breakfast.