Paula Deen's Sausage Gravy

"Found this in Paula's Cooking with Paula magazine and wanted to save it until I was able to try it."
 
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photo by thomas.hackelman photo by thomas.hackelman
photo by thomas.hackelman
Ready In:
30mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • In a large skillet, combine sausage, bacon, onion and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly.
  • Drain the grease and then stir in flour and cook for 2-3 minutes, stirring frequently.
  • Gradually stir in half and half. Add pepper and salt and cook for 3-4 minutes, or until gravy is thickened.
  • Remove from heat and stir in butter until melted.

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Reviews

  1. I made this for a church function. I fried the bacon seperate from the sausage. I left out salt I figure people can salt to taste. I didn't have enough half and half so i used milk. When it thicken up. I didn't think i had enough so i added 4 more cups of milk. If turned out great.
     
  2. Way too much salt!!! Was delicious until I added the salt.
     
  3. Found a recipe for biscuits and sausage gravy and decided to try this recipe as it was the same as Sawmill gravy-Very salty between the bacon and sausage and the teaspoon of salt-I would also have cooked the bacon first because it didn't get crispy and stayed flabby and also became very thick right away-I would add 2 tbs of flour instead of 3 to make it a little looser -I could take or leave the garlic-If I made this for breakfast,I would leave it out
     
  4. I was craving biscuits and gravy and this definitely filled that desire. I loved the extra flavor that the bacon, garlic and onions added to "regular" sausage gravy, but next time I make this I will definitely omit the salt.
     
  5. Talk about the best gravy in the world!! It's the only one we make since we saw it in her magazine. Everyone who has tried it loves it! Yummm!
     
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Tweaks

  1. Found a recipe for biscuits and sausage gravy and decided to try this recipe as it was the same as Sawmill gravy-Very salty between the bacon and sausage and the teaspoon of salt-I would also have cooked the bacon first because it didn't get crispy and stayed flabby and also became very thick right away-I would add 2 tbs of flour instead of 3 to make it a little looser -I could take or leave the garlic-If I made this for breakfast,I would leave it out
     

RECIPE SUBMITTED BY

<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have&nbsp;a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>
 
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