Prep 0 mins
Cook 15 mins
This is classic Southern-style sausage gravy; two thumbs up from my relatives in Tennessee and Kentucky. I'm very proud. It's quick, easy and delicious. Besides the sausage, all other measurements in this recipe are approximate, I don't measure the flour or milk. And a note on the milk: do not use skim, it won't come out right. Spoon this gravy over biscuits, toast or just about anything.
- Heat a 10" to 12" skillet over medium high heat and add sausage.
- Break up sausage with a wooden spoon. Add onion after a minute or two.
- Once the sausage is cooked, use a teaspoon to heavily dust the sausage with flour.
- Stir to incorporate the flour, you want it to coat the sausage and soak up the grease.
- Once the flour has turned a very light brown (about 2-3 minutes) add the milk and bring to a boil.
- Turn the heat down to medium and continue to stir, it should thicken up quite quickly. If the gravy seems to thick, add more milk.
- Add the hot pepper sauce (I like Frank's) and 8-10 grinds of coarse black pepper. Stir and serve immediately. Bon Appetito.
This is easily the best sausage gravy ever! :) The others I've made have never received rave reviews all around the table. This recipe was a hit with everyone! And what a relief that is. This recipe is perfect. Easy, simple & delicious. I used Jimmy Dean brand Sage-flavored sausage & about 3 drops Tabasco sauce. Even my toddler could eat it, so next time we may try a little extra spice, but it's definitely not needed. The recipe is perfect just as it's written. I served it over a batch of flaky buttermilk biscuits. Thanks for sharing your recipe, otoro. You've made my family very, very happy!