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Sausage Gravy

By Lorraine

 

Easy recipe for old fashioned country sausage gravy served with flaky biscuits is delicious for a special weekend breakfast or even dinner.This old fashioned classic really hits the spot. It doesn’t get much better than a plate of lightly spiced sausage in a creamy gravy over flaky biscuits for a hearty breakfast or comforting dinner.

 

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Country sausage gravy and biscuits with sage.I think the fresh sage and thyme adds so much to this dish. Biscuits are traditional but you can also serve sausage gravy with toast, hashed browns, fried sliced potatoes or grits.

How to make sausage gravy 

chopped bell peppers for sausage gravyBegin with the veggies. Peel the onion and remove the seeds and membrane from the green bell pepper. Finely chop each into small pieces. 

 

fresh sage and thyme herbs for sausage gravyRemove the tiny leaves from the thyme stems and chop finely. You’ll need 1 teaspoon of minced thyme.

 

Stack and roll-up the sage leaves and thinly sliced or mince for 1 teaspoon.

 

Chop the parsley to measure 1/4 cup.

 

ingredients for sausage gravyAdd the ground pork sausage, onion, green pepper, 2 tablespoons minced garlic and red pepper flakes to a skillet pan.

 

ingredients for country sausage gravyCook over medium heat until the pork is cooked through and crumbly.

 

draining the sausage and bell pepper for sausage gravy country sausage gravyDrain off excess fat leaving a small amount in the pan.

 

Adding the butter in skillet for sausage gravyReturn the meat mixture to the pan and add the butter, salt, and pepper.  Cook and stir until butter melts.

 
sifting in the flour for sausage gravySlowly sift 4 tablespoons of flour over the top of the sausage mixture. Stir and mix gently; cook for an additional 5 minutes, scraping the bottom of the pan and keeping a close eye so it doesn’t burn.

cooking sausage gravy in skilletIf cooking too quickly, turn down the temp just a little.

 

Adding milk to sausage gravySlowly pour in the milk, about a half a cup at a time, stirring continually to incorporate.

 

old fashioned sausage gravy recipeWhen the mixture thickens, add more milk keeping at a gently simmer, not a boil.

 

adding spices for country sausage gravyAdd chicken bullion and let cook for five minutes more. If mixture thickens too much, add more milk.

 

ready to serve old fashioned country sausage gravySeason with salt and pepper, as desired. I forgot to add the sage and thyme in the above step, so if you are forgetful like me, add it now 😉   You will find the gravy will thicken as it cools. Stir in 1/4 cup or more milk and sprinkle with the fresh parsley just before serving.

 

Easy recipe for old fashioned country sausage gravy served with flaky biscuits is delicious for a special weekend breakfast or even dinner.Ready to dig in!

Biscuits for your sausage gravy

baked biscuits for country sausage gravyBefore you start chopping the veggies, pop a tray of refrigerated biscuits into the oven to bake. If you have just a little extra time, you can easily make you own, homemade biscuits. 

 

Feather light Buttermilk Biscuits, are a variation of a recipe I made in a cooking class. They are delicious a well worth the extra effort. 

Easy recipe for feather-light buttermilk biscuits. Delicious, light and easy to prepare. No one will notice they are lighter in fat and calories.

 

 

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Sausage Gravy

Allrecipes.com

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INGREDIENTS

  • 1 16-ounce pork sausage
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/4 teaspoon crushed red pepper flakes (use more if you prefer)
  • 2 tablespoons garlic, minced
  • 4 tablespoons butter
  • salt and pepper to taste
  • 4 tablespoons all-purpose flour
  • 1 teaspoon fresh sage, finely sliced or minced
  • 1 teaspoon fresh thyme, minced
  • 2 cups milk, divided
  • 2 chicken bouillon cubes or equivalent of granulated bouillon powder (1 teaspoon bouillon granules for each bouillon cube)  
  • 1/4 cup fresh parsley, minced

DIRECTIONS

In a skillet on medium heat cook the pork, onion, green pepper, red pepper flakes, and garlic until pork is cooked through and crumbly.

Drain off excess fat, but leave a small amount in the pan.

Combine the butter, salt, and pepper with the meat mixture and stir until the butter melts.
Slowly sift the flour over the top of the mixture. Mix gently and allow to cook for 5 minutes, stirring constantly and scraping the bottom of the pan, so it doesn’t burn.
Add the sage and thyme.
Slowly stir in the milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn.
Add the chicken bouillon and let cook for five minutes more, adding more milk if it thickens too much. Adjust taste with more salt and pepper, if desired.
Add the parsley and about a 1/4 cup more milk just before serving. The gravy will thicken quickly as it cools.
 

More breakfast and brunch recipes you might like…

Easy Herbed Baked EggsEasy recipe for herbed baked eggs also called shirred egg are made in individual ramekins. Baked to perfection in the oven with butter, herbs, heavy cream & Parmesan cheese.

 
 
Crab Quiche
An easy French tart, crab quiche consists of a bottom crust and filled with a savory egg and cream custard with crab or imitation seafood. It is baked and can be served either hot, room temperature or cold. Perfect for brunch or dinner.
 
 
Baked Oatmealeasy recipe for homemade baked oatmeal for breakfast, brunch and dessert.
 
 
Homemade Granola Perk up breakfast time with amazingly tasty and nutritious granola. Delicious, less expensive than many store bought versions and so easy to make at home. Perk up breakfast time with an amazingly tasty and nutritious granola. Delicious, less expensive than many store bought versions and so easy to make at home. Great for snacking, with yogurt, ice cream and packaged for lovely gift-giving treats.

 

 Hashed browns PotatoesHomemade hashed browns are buttery potato cubes with a crispy exterior and tender center so right with breakfast or as a dinner side.

 

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Filed Under: Breakfast & Brunch, Main Dishes, Pork, Recipes

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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