Country Sausage Gravy

Ginny's TeamAuthorGinny's TeamCategory, DifficultyIntermediate

We had such a great time on the Ginny's Southern Tour in September 2013, and we often sit around and chat about the memories we made. A lot of the times, those memories revolve around food. Not many dishes are more southern than biscuits and gravy. Try this Country Sausage Gravy with your favorite biscuit recipe next time you're craving some southern comfort food.

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 lb pork sausage
 ½ onion (finely chopped)
 1 green bell pepper (finely chopped)
 1 tsp crushed red pepper flakes
 2 tbsp garlic (minced)
 4 tbsp unsalted butter
 salt (to taste)
 pepper (to taste)
 4 tbsp all-purpose flour
 1 tsp fresh sage (minced)
 1 tsp fresh thyme (minced)
 2 cups milk (divided)
 2 cubes chicken bouillon
 ¼ cup fresh parsely (minced)
1

In a skillet on medium heat, cook pork, onion, green pepper, red pepper flakes and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

2

Combine butter, salt, and pepper with the meat mixture and stir until butter melts.

3

Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It may burn, so do not let it sit unguarded.

4

Add sage and thyme. Slowly stir in milk, about a half a c. at a time, and incorporate it well. When the mixture thickens, add more milk.

5

Add chicken bouillon and let cook for five minutes. Again, if it thickens too much, add more milk. Do not let it boil vigorously, or it will burn. Adjust taste with more salt and pepper if needed.

6

Just before serving, add the parsley and about a 1/4 c. more milk; the gravy will thicken quickly as it cools.

Ingredients

 1 lb pork sausage
 ½ onion (finely chopped)
 1 green bell pepper (finely chopped)
 1 tsp crushed red pepper flakes
 2 tbsp garlic (minced)
 4 tbsp unsalted butter
 salt (to taste)
 pepper (to taste)
 4 tbsp all-purpose flour
 1 tsp fresh sage (minced)
 1 tsp fresh thyme (minced)
 2 cups milk (divided)
 2 cubes chicken bouillon
 ¼ cup fresh parsely (minced)

Directions

1

In a skillet on medium heat, cook pork, onion, green pepper, red pepper flakes and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

2

Combine butter, salt, and pepper with the meat mixture and stir until butter melts.

3

Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It may burn, so do not let it sit unguarded.

4

Add sage and thyme. Slowly stir in milk, about a half a c. at a time, and incorporate it well. When the mixture thickens, add more milk.

5

Add chicken bouillon and let cook for five minutes. Again, if it thickens too much, add more milk. Do not let it boil vigorously, or it will burn. Adjust taste with more salt and pepper if needed.

6

Just before serving, add the parsley and about a 1/4 c. more milk; the gravy will thicken quickly as it cools.

Country Sausage Gravy

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