The best country sausage gravy is cooked in a cast iron skillet and requires just three ingredients.
Country style sausage gravy is a kitchen recipe staple that is loved by just about everyone.
While you can make this in any pan, it is highly recommend that you use a cast iron skillet, if you have one.
Use this gravy on fluffy biscuits, or layer in your favorite breakfast casserole.
Instructions
Start with ground pork sausage. Pork sausage gives the best flavor, because of the drippings.
It's even better when made in a cast iron skillet, because cooking on cast iron infuses extra flavor starting from the sear of the meat.
If you don't have a cast iron skillet, your favorite heavy skillet will do just fine.
Start by adding ground sausage to a hot pan.
Immediately begin to break up the pork into pieces, and fry it in the pan until it becomes as crispy as possible without burning.
While that is frying, make a thickener that consists of flour and water mixed together.
Add the milk and the thickener to the pan once the pork sausage is crispy and simmer.
Salt and pepper the sausage gravy liberally. All the flavor comes from the sausage drippings, the pan and salt and pepper.
Continue to simmer the country sausage gravy about 10-20 minutes until thickened, and the flour taste has cooked out and is no longer detectable.
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Country Sausage Gravy
Equipment
- Skillet
Ingredients
- 1 lb ground pork sausage
- 3 cups milk whole or 2% works best, but can use 1%
- ½ cup all purpose flour whisked with ½ cup water
- salt and pepper
Instructions
- In a deep skillet, brown sausage until very crispy.
- ½ cup flour with ½ cup water in small cup.
- Pour milk and flour mixture into pan and whisk until smooth.
- Salt and pepper generously to taste.
- Simmer for 10-25 minutes until thickened, and flour taste has disappeared.
Notes
- After frying the sausage, you may drain the grease as much as desired.
- Leaving some grease in helps to flavor the gravy.
- The sausage gravy may be stored in zip lock freezer bags for up to 6 months in the freezer.
- Run the bags under lukewarm water for 60 seconds to loosen from the bag.
- Reheat on the stove top, covered, on medium heat until bubbling hot.
- Alternatively, heat from frozen in the slow cooker on high heat for 4 hours on high, or 6-8 hours on low.
Wayne says
Our home made we use oil instead of water. Brown the oil and flower mix . Darker the taste is better. Poor in milk thickens as it heats .