Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recipe for homade sausage gravy?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipe for homade sausage gravy?),it will help you,my kids.
any body know how to make the southern sausage gravy for
biscuits and gravy
detailed directions please
Answers:
I do not follow a recipe this is how my Mother taught me to make gravy. I think if you follow a recipe for white sauce making the appropriate substitution you can't miss.
I prefer sage flavored pork sausage a pound or so. Fry the sausage making sure it is broken into small pieces. Remove the sausage from the skillet. Save the drippings. You will need about 1/3 cup of drippings if you have less add butter (not margarine) to make 1/3 cup. Put it in the skillet on a med high heat add 3 or 4 tbsp of flour....start with least and you can add more..you will want it to about the consistency of paste..brown the flour and start adding milk stirring constantly..you might want to whisk if the mixture is lumpy..you will need about 4 cups of milk a..after the mixture is smooth add the sausage and let it boil stirring constantly till it is thickened.
Other Answers:
Sausage Gravy and Biscuits
1 lb pork sausage
2 tablespoons finely-chopped onions
6 tablespoons flour
1 quart milk
salt and black pepper
5-6 dashes Worcestershire sauce
1 package biscuits, refrigerated
4-6 servings
1. Cook sausage and onions in a skillet until sausage is done.
2. Meanwhile, in a seperate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste).
3. Set aside.
4. When sausage/onion mixture is done,remove and drain excess grease.
5. Return sausage/onion mixture back to skillet.
6. Over medium/low heat, gradually add flour.
7. Turn to coat sausage and cook until golden (approx).
8. Return heat to medium.
9. Slowly stir in milk/seasoning mixture.
10. Cook until gravy reaches desired thickness (Stirring frequently).
11. Cook biscuits according to package directions.
12. Serve gravy over biscuits split in half.
1/2 pkg. mild sausage
2 tbsp. butter
2 tbsp. all purpose flour
5 cups whole milk
1 1/2 tsp. salt
1 1/2 tsp. pepper
Any biscuits will work however, I find that buttermilk biscuits are best.
Cook sausage until done. Add butter and flour. Simmer for a few minutes on medium heat stirring frequently. Add milk, salt and pepper. Simmer over medium-high heat stirring constantly until desired thickness.
Spoon gravy over biscuits and enjoy!
yep, it's so good it'll make you jump up and smack your mama'
the sausage i use comes in the frozen food case, jones or any other one is ok. it comes in a roll type package. defrost and fry the sausage meat on medium in a frying pan. when all the pink is gone out of the meat then add salt, pepper and a few squirts of hot sauce. stir, and then add 2/3 cup of milk and stir until the mixture thickens.. sometimes i add a tsp of flour if i am in a hurry, because the thickening process speeds up with the flour. i get the refrigerator canned biscuits [i like hungry jack] and bake those while i am making the sausage. when the biscuits are done so is the sausage gravy. spoon sausage gravy over biscuits and eat. enjoy . oh.. cut biscuits in half first.
Sausage Gravy
Ingredients
1 pound ground pork sausage
2 tablespoons bacon grease or oil
1/2 stick butter (not margarine)
1/4 cup all-purpose flour
3 cups milk
salt & pepper
Directions
Brown sausage in a large skillet over medium-high heat. Remove cooked sausage and set aside, leaving the drippings in the skillet.
Mix bacon grease or oil and butter into the sausage drippings. Reduce heat to medium, Stir in the flour, and stir constantly until mixture just turns golden brown.
Gradually whisk milk into skillet. Constantly stir; when the mixture is smooth, thickened, and begins to bubble, stir in the sausage. Season with salt and pepper to taste. Reduce heat, and simmer for about 3 - 5 minutes.
Source(s):
I make this a lot! My family likes it with homemade biscuits.
OK
First, fry thy sausage in a pan.
Next, remove sausage; keep the residual fat from the frying process.
Now, take a sauce pan add the residual fat, add milk and heat over a med / lo temp. Add a little flour or corn starch, stirring constantly while heating. You will experience a thickening process. Too thick? Add more milk. Too thin?
A little more flour. Salt and pepper to taste.
Tabasco adds kick;} You can add some crumbled, cooked sausage to the mixture if that
is your style.
Can't help you with precise measurements, I do all this by eye and taste buds.
Source(s):
yan can cook!
just made some for breakfast yesterday! i fry off the sausage and add the flour and cook it a bit with the sausage in the pan. i also use worchestershire sauce, parsley flakes, salt and black pepper but i omit the pepper if i'm using spicy sausage
this is so easy is should be harder! take rolled sausage of your choice( i use jimmy deans one lb hot and one lb mild ) brown and crumble in skillet. DO NOT DRAIN this is why it is so easy. take flour and add it right to the sausage until it is white and very dry. then slowly add milk until you have the thickness you desire. remember the sauce is at its thickest when it boils. so add milk slowly bring to boil and add more if you want it thinner. bake some biscuits of you choice and serve gravy on top or on the side. enjoy! ( you can always add pepper or hot sauce to sausage to make it as hot as you like). and my crew likes a few over easy eggs on top of the biscuits and gravy.
Use one pound of either mild or hot pork sausage, crumble it in a pan and cook till just brown, add 2 tablespoons butter, when butter is melted in with the sausage add 2 tablespoons of flour and cook till incorporated. Then slowly add 2 cups of milk, bring to a boil and stir constantly, when thick spoon over your favorite biscuits. I got this from my daughter who got it from an elderly lady living in TN. This is soooooo goood
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.recipe for homade sausage gravy?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipe for homade sausage gravy?),it will help you,my kids.
any body know how to make the southern sausage gravy for
biscuits and gravy
detailed directions please
Answers:
I do not follow a recipe this is how my Mother taught me to make gravy. I think if you follow a recipe for white sauce making the appropriate substitution you can't miss.
I prefer sage flavored pork sausage a pound or so. Fry the sausage making sure it is broken into small pieces. Remove the sausage from the skillet. Save the drippings. You will need about 1/3 cup of drippings if you have less add butter (not margarine) to make 1/3 cup. Put it in the skillet on a med high heat add 3 or 4 tbsp of flour....start with least and you can add more..you will want it to about the consistency of paste..brown the flour and start adding milk stirring constantly..you might want to whisk if the mixture is lumpy..you will need about 4 cups of milk a..after the mixture is smooth add the sausage and let it boil stirring constantly till it is thickened.
Other Answers:
Sausage Gravy and Biscuits
1 lb pork sausage
2 tablespoons finely-chopped onions
6 tablespoons flour
1 quart milk
salt and black pepper
5-6 dashes Worcestershire sauce
1 package biscuits, refrigerated
4-6 servings
1. Cook sausage and onions in a skillet until sausage is done.
2. Meanwhile, in a seperate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste).
3. Set aside.
4. When sausage/onion mixture is done,remove and drain excess grease.
5. Return sausage/onion mixture back to skillet.
6. Over medium/low heat, gradually add flour.
7. Turn to coat sausage and cook until golden (approx).
8. Return heat to medium.
9. Slowly stir in milk/seasoning mixture.
10. Cook until gravy reaches desired thickness (Stirring frequently).
11. Cook biscuits according to package directions.
12. Serve gravy over biscuits split in half.
1/2 pkg. mild sausage
2 tbsp. butter
2 tbsp. all purpose flour
5 cups whole milk
1 1/2 tsp. salt
1 1/2 tsp. pepper
Any biscuits will work however, I find that buttermilk biscuits are best.
Cook sausage until done. Add butter and flour. Simmer for a few minutes on medium heat stirring frequently. Add milk, salt and pepper. Simmer over medium-high heat stirring constantly until desired thickness.
Spoon gravy over biscuits and enjoy!
yep, it's so good it'll make you jump up and smack your mama'
the sausage i use comes in the frozen food case, jones or any other one is ok. it comes in a roll type package. defrost and fry the sausage meat on medium in a frying pan. when all the pink is gone out of the meat then add salt, pepper and a few squirts of hot sauce. stir, and then add 2/3 cup of milk and stir until the mixture thickens.. sometimes i add a tsp of flour if i am in a hurry, because the thickening process speeds up with the flour. i get the refrigerator canned biscuits [i like hungry jack] and bake those while i am making the sausage. when the biscuits are done so is the sausage gravy. spoon sausage gravy over biscuits and eat. enjoy . oh.. cut biscuits in half first.
Sausage Gravy
Ingredients
1 pound ground pork sausage
2 tablespoons bacon grease or oil
1/2 stick butter (not margarine)
1/4 cup all-purpose flour
3 cups milk
salt & pepper
Directions
Brown sausage in a large skillet over medium-high heat. Remove cooked sausage and set aside, leaving the drippings in the skillet.
Mix bacon grease or oil and butter into the sausage drippings. Reduce heat to medium, Stir in the flour, and stir constantly until mixture just turns golden brown.
Gradually whisk milk into skillet. Constantly stir; when the mixture is smooth, thickened, and begins to bubble, stir in the sausage. Season with salt and pepper to taste. Reduce heat, and simmer for about 3 - 5 minutes.
Source(s):
I make this a lot! My family likes it with homemade biscuits.
OK
First, fry thy sausage in a pan.
Next, remove sausage; keep the residual fat from the frying process.
Now, take a sauce pan add the residual fat, add milk and heat over a med / lo temp. Add a little flour or corn starch, stirring constantly while heating. You will experience a thickening process. Too thick? Add more milk. Too thin?
A little more flour. Salt and pepper to taste.
Tabasco adds kick;} You can add some crumbled, cooked sausage to the mixture if that
is your style.
Can't help you with precise measurements, I do all this by eye and taste buds.
Source(s):
yan can cook!
just made some for breakfast yesterday! i fry off the sausage and add the flour and cook it a bit with the sausage in the pan. i also use worchestershire sauce, parsley flakes, salt and black pepper but i omit the pepper if i'm using spicy sausage
this is so easy is should be harder! take rolled sausage of your choice( i use jimmy deans one lb hot and one lb mild ) brown and crumble in skillet. DO NOT DRAIN this is why it is so easy. take flour and add it right to the sausage until it is white and very dry. then slowly add milk until you have the thickness you desire. remember the sauce is at its thickest when it boils. so add milk slowly bring to boil and add more if you want it thinner. bake some biscuits of you choice and serve gravy on top or on the side. enjoy! ( you can always add pepper or hot sauce to sausage to make it as hot as you like). and my crew likes a few over easy eggs on top of the biscuits and gravy.
Use one pound of either mild or hot pork sausage, crumble it in a pan and cook till just brown, add 2 tablespoons butter, when butter is melted in with the sausage add 2 tablespoons of flour and cook till incorporated. Then slowly add 2 cups of milk, bring to a boil and stir constantly, when thick spoon over your favorite biscuits. I got this from my daughter who got it from an elderly lady living in TN. This is soooooo goood
correctness,It's Non-profit and only for informational purposes.
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