Restaurant Style Sausage Gravy Recipes

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

Steps:

• On medium heat crumble sausage in fry pan, stir often. Cook sausage until brown.
• On medium low temperature add flour one tablespoon at a time and whisk. Stir constantly until flour thickens and turns light brown.
• When flour mixture is smooth add milk, paprika, and salt and pepper, stir until blended.
• You want to let the gravy simmer, but do not boil as this will curdle the milk.
• Serve over biscuits of your choice. I use Pillsbury buttermilk biscuits. Enjoy!

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.