A good, country sausage gravy recipe is something every home cook needs in their back pocket. Cast iron skillets and biscuits were made for it!
Country gravy is a staple of southern cooking, but it's a delicious no matter where you are.
How to make it
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.
1) Use ground pork sausage 2) Fry until super crispy 3) Whisk together flour and water to form a thickener 4) Add the thickener and milk to the fried sausage and simmer until thick; salt and pepper to taste.
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 is your friend here. All the flavor comes from the sausage drippings, the pan and salt and pepper.
That's it! This is a great recipe to use on Fluffy Shortening Biscuits, or in my Sausage Gravy Breakfast Casserole (which can be made ahead and frozen for later).
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.
- Simmer for 10 minutes until thick.
- Salt and pepper generously to taste.
Notes
- After frying the sausage, you may drain the grease as much as desired.
- Leaving some grease in helps to flavor the gravy.
- To remove extra grease after draining, pat the sausage and wipe the pan down with a paper towel.
- For a richer gravy, use whole or 2% milk, although any milk can be used.
- Country gravy needs to be seasoned generously with salt and pepper or it will be bland.
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 .