Restaurant Style Sausage Gravy

msmiley @cook_3663212
Cooking Instructions
- 1
Cook and break up sausage in skillet. Drain about half of the grease off.
- 2
Mix together milk, worcestershire, and salt and pepper to taste in separate bowl.
- 3
Add flour to skillet with sausage and make a roux.
- 4
slowly stir in milk mixture and let gravy thicken up to desired consistency.
Similar Recipes
-
Sausage Gravy Sausage Gravy
Loved having biscuits and gravy growing up. Wanted to make it for myself without it coming from a packet. Keith K. -
Sausage Gravy Sausage Gravy
Super easy, versatile recipe. I am adding it here because this combination of ingredients was a bigger hit than our normal sausage gravy is. Beth -
Sausage Gravy Sausage Gravy
Served as side item or even main dish ... this breakfasts is sure to please what_a_melon -
-
Sausage Gravy Sausage Gravy
I like using this gravy on Grand's flaky/butter biscuits. :hungry FeedMePlease -
Sausage Gravy Sausage Gravy
My mammaw used to make this every Sunday morning. Had to call her up and get the recipe. So yummy and tastes good even without a biscuit. Julie T. -
-
-
-
-
Sausage gravy Sausage gravy
Can’t live without this stuff. It’s usually eaten with biscuits but is just as good on toast, over grits, eggs or with tortillas even. Without the sausage it’s your basic white country gravy. My grandson has biscuits and gravy running through his veins😂 SherryRandall: The Leftover Chronicles -
Sausage Gravy Sausage Gravy
I wanted to make some gravy sauce for meat, and while I was looking on the internet for ideas, I found sausage gravy. This is my original version, that I came up with after a bit of experimentation.Be sure not to take your eyes off the pan, keeping watch so that it doesn't burn. Other than that, it's easy. Add the milk bit by bit until it reaches your desired consistency. You can also add in your favorite vegetables, or make it just using sausage, butter, flour, and milk. Recipe by VitaminY cookpad.japan
More Recipes
https://cookpad.wasmer.app/us/recipes/336473
Comments