Love Your Food

G-ma’s Homemade Sausage Gravy

My G-ma was an amazing cook. And there are days that I miss her so and wish I could just call her up to ask her a question or run into her kitchen and watch her cook. It’s funny how when you’re younger you don’t realize the special moments you have at the time. I will always cherish the moments in the kitchen with my grandma. In college I lived with her and my G-pa for two years and will forever be grateful for those memories.

My G-ma made some seriously delicious gravy growing up! My two favorite dinner nights was sausage gravy and biscuits and fried chicken and gravy. My mouth still waters at the thought of G-ma’s gravy. I’m pretty picky when it comes to gravy, and no other gravy has every lived up to my G-ma’s. She made hers thick and creamy! Her recipe was made by heart, so there’s not an exact measurement for the recipe. I recently went to my mom’s and made some with her to help me remember how G-ma did it. For you, you may just have to try and see what works for you.


You can either slice sausage into rounds or ground it up. I prefer ground up, but my kiddos prefer rounds.

Once the sausage is cooked in the skillet, remove and set aside. Leave most of the grease in the skillet.

Scrape the bits and pieces from the bottom of the pan and let it cool down to luke warm. (You want it warm, not hot so the flour can clump in the next step.)

Test the skillet to see if it’s too hot still by sprinkling a little flour in the pan. If it’s too hot it won’t clump together.
Stir in the flour with a fork until all the grease is used up. I add the flour little by little so it’s not too much at one time.
*Also, the grease from the sausage is what gives the gravy the extra flavor! You definitely don’t want to drain all the grease!

Turn skillet to low and add some milk. I do about a 1/4 cup first. Then a little more if needed. Add some salt and pepper to the milk.
*You want the skillet on low because if it’s too high the milk will curdle – a no no!

Cook milk and flour on low while constantly stir the milk and flour so the bottom doesn’t burn. You are also working out the flour clumps to make the gravy creamy.

 

Continue cooking until it’s as thick as you want it. If it doesn’t thicken much, you can add more flour.

If you made sausage crumbles add back to gravy to incorporate.

Serve with homemade buttermilk biscuits.

You could follow this recipe for chicken and gravy by just substituting the sausage for chicken. Fry chicken with a little oil. Drain some of the grease leaving a little in the pan along with chicken bits. Then follow directions from added flour.

Ingredients:
-Breakfast Sausage
-Flour
-Milk
-Salt
-Pepper

Directions:
1. Cook sausage in a large skillet.
2. Remove cooked sausage while leaving most of the grease in the skillet.
3. Scrape sausage bits from the bottom of the pan, and let it cool down to warm.
4. Add a couple tablespoons of flour and stir with a fork until all the grease is gone.
5. Turn the skillet to low and add a couple tablespoons of milk. Add some salt and pepper, too.
6. Constantly stir milk and flour while cooking. You can add more milk if needed.
7. Cook as long as needed to make the gravy as thick as you’d like.
8. Add sausage crumbles into gravy and serve with buttermilk biscuits.

Much love,

Chef Charley

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