White Sausage Gravy

Keith's Recipes

Sausage Gravy

A delicious thick sausage gravy, a great comfort food for biscuits and gravy, chicken fried steak and gravy, or whatever you want sausage gravy with...

This one came about because i randomly decided I wanted biscuits and gravy one night. So, I looked at a bunch of other sausage recipes and none of them really looked interesting enough to be worth making. This isn't completely off the wall, but it is something not quite the same as all the other sausage gravy recipes on the 'net.

White Gravy

Serves about 4

• 1 pound breakfast sausage (pork sausage will be the easiest to find)
• 1/3 of a medium yellow onion, diced (about 1/2 cup))
• 1 Tbsp. minced garlic (about3 cloves)
• 1/4 tsp. coarse ground black pepper
• 2 Tbsp. butter
• 5 Tbsp. flour
• 2 cups cold milk

Brown sausage in a heavy 10" skillet over low heat.

Just before the meat has finished browning, add onions, garlic, and black pepper. Continue stirring until onions start to lose color, still over low heat.

Add butter and stir in, allowing to melt, still over low heat.

Once butter has melted, add flour and stir in with an egg whisk. Flour should absorb all moisture from onions and the butter and sausage grease. Flour-butter mix will be paste like and will coat pieces of sausage and onion.

Add cold milk, 1/2 cup at a time and stirring in with egg whisk until consistency is even before adding next 1/2 cup of milk. Once all milk is added, gravy will be a little thin. Keeping heat low, bring just to a boil, stirring constantly. Remove from heat. Gravy should be thick.

Serve over rice, biscuits, potatoes, chicken fried steak, venison steak - whatever you want to serve this variation on a traditional comfort food over...