Recipe by keaolyen
The original version of this recipe was passed down from my Grandmother back in Missouri. I've made some improvements. I'll let you figure out what you want to put it on; biscuits are my favorite but this is great on just about anything you might want to put gravy on. I also use Jimmy Dean Sage Sausage and add a pinch of crushed red pepper flakes but those are entirely optional.
Top Review by CHEF GRPA
I make sausage gravy a couple times a month, and this was a good recipe...but I did make a few changes. I don't normally make this large a batch of gravy. I used 2 pounds of Bob Evans Savory Sage Sausage. I didn't boil the sausage because I think the grease from the sausage gives the gravy it's flavor. Since I didn't drain the sausage grease, I didn't add the 1 1/2 cups of shortening. I only used 1 3/4 cups of flour and 3/4 gallon of milk. This gave me the perfect consistency for my tastes. This was the first time I used Kitchen Bouquet in my sausage gravy, and I liked the flavor it gave. I used some over biscuits and home fries and froze the rest. I've will added this to my recipe book with my additions. THANK YOU!! I can do the happy food dance!! Grpa !
- 3 tablespoons butter, divided
- 1 medium onion, chopped
- 1 lb pork sausage
- 6 tablespoons flour
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon fresh ground pepper
- 1 tablespoon Worcestershire sauce
- 1 quart milk
Directions See How It's Made
- Heat 1 tablespoon butter in large skillet, add finely chop onions and cook over medium-high heat until they become translucent.
- Add sausage and cook until done; drain excess, and remaining 2 tablespoons butter and remaining dry ingredients.Mix evenly and cook until golden, stirring occasionally.
- Slowly stir in Worcestershire sauce and milk; bring to boil.
- Reduce heat to low and cook until gravy reaches desired thickness, stirring frequently.
- Remove from heat and serve.