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Country Sausage Gravy

This is old-fashioned country gravy the way it should be — savory sausage, a simple roux, and whole milk cooked low and slow until thick and comforting.

Prep

5m

Cook

10m

Total

15m

Ingredients

Method

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Step 1

In a large skillet over medium-high heat, cook the sausage until fully browned and crumbly. Break it up well as it cooks.

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For

1

M

I

2

lb

Pork breakfast sausage, homemade is highly recommended — see notes

6

tbsp

Butter, as needed

1/2

cup

All-purpose flour

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Notes

Buy bulk breakfast sausage from the meat counter | Use sausage links and remove the casings | Or make your own breakfast sausage from ground pork and simple seasonings | This gravy thickens as it cools. Keep it warm over low heat, stirring occasionally until ready to serve. | Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove, adding a splash of milk if needed to loosen.

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homepage-image

Country Sausage Gravy

This is old-fashioned country gravy the way it should be — savory sausage, a simple roux, and whole milk cooked low and slow until thick and comforting.

Prep

5m

Cook

10m

Total

15m

Ingredients

Method

Turn cooking mode on

Step 1

In a large skillet over medium-high heat, cook the sausage until fully browned and crumbly. Break it up well as it cooks.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

1

M

I

2

lb

Pork breakfast sausage, homemade is highly recommended — see notes

6

tbsp

Butter, as needed

1/2

cup

All-purpose flour

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Buy bulk breakfast sausage from the meat counter | Use sausage links and remove the casings | Or make your own breakfast sausage from ground pork and simple seasonings | This gravy thickens as it cools. Keep it warm over low heat, stirring occasionally until ready to serve. | Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove, adding a splash of milk if needed to loosen.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel