"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Click Here to Login
Thread Tools Display Modes
Old 03-18-2005, 08:22 AM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Down-Home Sausage Gravy

Down-Home Sausage Gravy

Yield: 10 servings
1 pkg (16 ounces) fresh breakfast sausage
2 tbsp finely chopped onion
6 tbsp all-purpose flour
2 cans (12 fluid ounces each) Evaporated Milk
1 cup water
1/4 tsp salt
1/4 tsp hot pepper sauce
10 hot biscuits, split
1 COMBINE sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.
2 SERVE immediately over hot biscuits.


Raine is offline   Reply With Quote
Old 03-18-2005, 08:32 AM   #2
Master Chef
crewsk's Avatar
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
This looks very similar to how I make mine with the exception of the onion & hot sauce. I'll have to try that next time. Thanks for posting this Rainee!:)

"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 03-18-2005, 10:51 AM   #3
Head Chef
lindatooo's Avatar
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
*wiping drool off the keyboard* Sounds wonderful!
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Old 03-18-2005, 02:10 PM   #4
Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
Except for the hot sauce, that recipe is identical to the one I make, Rainee. I'll definitely try the hot sauce tho! Oh man, Jimmy Dean Sage sausage was on sale the other day so I got a few rolls! I know what I'm making soon! Mmmm! :D
DampCharcoal is offline   Reply With Quote
Old 07-07-2005, 05:37 PM   #5
Senior Cook
bknox's Avatar
Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
I was taught as a child a simple recipe for making sausage gravy. Realize, I was taught this recipe by an 80 or so year old woman (Mrs. Muncey, now passed on), 30 years ago in Virginia. She did not measure anything when she cooked.

1 pound of country sausage. NOT maple flavored or low fat. Regular Jimmy Dean country sausage.
Flour - approx.: 1/4 cup
Milk - approx.: almost a 1/2 gallon maybe more.
Red pepper flakes - a pinch. You can always add more if you like it hotter.
Salt and Black Pepper - approx. teaspoon each. Personally I like black pepper in my sausage gravy

Cook the sausage in a large cast iron skillet until crumbly and brown.
Without draining any grease begin adding flour until it covers the sausage and looks like the pan and sausage is getting dry and powdery. Do not over due it. You will probably need a little less than 1/4 of a cup of flour.

Stir and brown for a couple of minutes to allow flour to brown a little and add in the pepper flakes.

With the milk in one hand and a spoon in the other begin slowly pouring milk into the pan and stirring constantly. The milk will immediately begin to thicken. Keep adding milk until it is the consistency of sausage gravy. Stir in salt and pepper before serving.

Serve over biscuits or toast with an angiogram. It is comfort food, and is probably not a good idea to eat on a regular basis although I would if I could.

I judge all other sausage gravy by this recipe and think it may be the most authentic sausage gravy recipe I have. If anyone is interested I could probably write down the biscuit recipe as well. They are hard little drop biscuits and I only make them when I make the gravy.

Bryan Knox
What if the the Hokey Pokey IS what it is all about?
bknox is offline   Reply With Quote
Old 07-07-2005, 06:30 PM   #6
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Bryan's recipe is pretty much the way I remember my grandmothers doing it (one from Mississippi and the other from Georgia) - the only time they used evaporated milk was for pies and banana pudding.

One grandmother browned the flour (brown cream gravy) - the other just combined it so the flour was coated with fat and only cooked for a few seconds without coloring it before she started adding the milk (white cream gravy). Amounts? Heck - these women cooked by instinct ... but "a couple of tablespoons" the way they measured might have been 1/4 - 1/3 cup.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 07-07-2005, 06:54 PM   #7
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I start off like you do, Bryan, but make mine, and all gravies, like my grandma taught me. I take the pan off the heat and add enough flour to make a thick paste. Then I start stirring in the milk (I use skim). I use the old white sauce rule of 1 tbl fat, 1 tbl flour, 1 cup milk, though I no longer measure, as I have learned what it should look like. It will start out thin, but thicken up nicely, and the additional cooking time makes it taste better. Put back on medium heat, and cook, stirring, until desired thickness is achieved. I season it to taste with a pinch of sugar and S&P to taste. That pinch of sugar makes all gravies just a little bit better. This method makes for less greasy gravy.

As for the red pepper flakes...the sausage we use already has enough for us, but I'm sure it would be good if your palate requires a spicier taste. I actually prefer black or white pepper for this gravy.

When I was younger, I would never have thought that I'd serve my family a canned biscuit, but time and age change all things, and the Pillsbury Grands are pretty darned good, as are the Bisquick drop biscuits, especially if you drop that dough into sprayed muffin tins. Then they go up, instead of out.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 08-02-2005, 07:31 AM   #8
Executive Chef
Piccolina's Avatar
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Thanks Raine I have been looking for a good sausage gravy for ages!

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 08-02-2005, 10:04 AM   #9
Senior Cook
Mr_Dove's Avatar
Join Date: May 2005
Location: Denver
Posts: 209
The only things that I see missing (to some extent) is black pepper. All the sausage gravies I've ever had contained LARGE amounts of black pepper. Alot more than I consider "to taste".
Mr_Dove is offline   Reply With Quote
Old 08-03-2005, 07:33 AM   #10
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Mr. Dove, my husband peppers his after he gets it on the plate...and he uses a LOT of pepper!

We get by with a little help from our friends
Constance is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:09 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.