Homemade Sausage Gravy


To Prepare:
Reserve some bacon drippings (I use Wright's Pepper Bacon)
*Just use enough drippings to cover the bottom of the skillet.
6 tablespoons Flour
3 cups Sweet Milk
8 oz Sausage (I use Jimmy Dean)
Salt & Pepper to taste
While bacon drippings are still hot, sprinkle flour into your skillet over the hot drippings. Stir until mixed. Add salt, pepper and sweet milk. Stir constantly until thickened. Remove from heat and set aside. In a separate skillet, fry sausage until brown. Drain on a paper towel. Add sausage to country gravy. Heat and pour over your favorite hot biscuits. Enjoy
* My hubby loves this recipe!

9 comments:

  1. What is sweet milk?

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    Replies
    1. my mother always used condensed milk about 3/4 can and the rest water makes the gravy much better than just regular milk.

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  2. Yeah, what is sweet milk? Condensed milk? I have used both but prefer regular whole milk as the condensed milk can make it darker, heavier and richer in color and taste!

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  3. Even easier and using only one pan: brown sausage (don't drain - but if it's lean add a TBsp or 2 of bacon drippings), sprinkle with 1/3 cup flour, salt, pepper and 1 tsp. ground SAGE, add 3 cups milk, stir well, cook on low-med stirring often until desired consistency. I get lots and lots of compliments on my sausage gravy (and I believe my secret ingredient - SAGE - is a big reason why!).

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  4. Sweet milk is whole milk......4%

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  5. Evaperated milk is what my mother uses, it makes it have a rich flavor.

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