The first time I remember having sausage gravy, I was 12 years old, visiting my Great-Aunt in Kentucky. She cooked for days preparing for our family reunion. There were Derby Pies, fried chicken, a country ham or two, collard greens, fried catfish and hush puppies, cornbread, scallop potato casseroles, jello salads and more! The morning everyone was supposed to descend on the house, Aunt Jeanne made this gravy, paired with buttermilk biscuits fresh from the oven. I was assigned to a corner to eat and be quiet. (Me? Talking too much? Nah!)
One bite and I was in heaven. The rest of the food went entirely unnoticed as I slurped down every delicious bite of this gravy.
I promise, the same thing will happen to you! One bite and you’ll be hooked forever.
Keep in mind, this is NOT a “light” recipe. This is good old-fashioned, southern style, stick to your ribs, add more butter, make your pre-teen great-niece shut-up gravy!
Yield: 8 servings
Serving Size: 3/4 cup
1 lb Jimmy Dean Sausage
3/4 cup Wondra Flour
1 stick (8 TBLS) Butter (if using regular butter, omit salt from the recipe!)
3 1/2 cups Whole Milk
1 1/4 cups Half and Half
1/2 tsp Salt (can add more to taste)
2 tsp Pepper (can add more to taste)
In a dutch oven, over medium heat, cook the sausage until brown and crumbly.
Do NOT drain the sausage! You want that full-fat flavor!
Add butter and allow to melt completely. Let the butter foam a little bit before continuing.
Add salt and pepper.
Add flour and stir continuously until the flour has soaked up all the butter and the meat looks dry and pasty. (Not attractive, but OH SO delicious!)
Add up to 1/8 cup more flour if needed.
Slowly add the milk and half and half, stirring constantly.
Lower the temperature slightly and bring the gravy to a simmer (do not boil)
Stir for three minutes, until completely heated through.
Taste and adjust seasonings, adding more salt and pepper if needed.
Gravy will continue to thicken after you remove it from the heat.
Serve over warm biscuits
Bake the biscuits while the gravy is cooking. The cold milk and half and half take a while to come to a simmer. It’s usually perfect timing to put the biscuits in the oven just before starting the gravy! Enjoy!
If you need perfect biscuits to go with this, check out my Basic Buttermilk Biscuits! It’s simple to create a great southern breakfast in less than an hour. Of course, if you want to add hash browns and an egg or two, I certainly won’t stop you. You could even pour this gravy over pork chops and it would be phenomenal!
There are just five ingredients – and a lot of down-home, southern love in this recipe! That’s the best kind of recipe!