The Pioneer Woman Tasty Kitchen
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Country Sausage Gravy

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A family favorite!

Ingredients

  • 1 pound Pork Sausage (hot Flavored)
  • 1 Tablespoon Butter
  • 3 Tablespoons Flour, More Or Less As Needed
  • 1 can Evaporated Milk (2%) 8oz Can
  • 1-½ cup Milk (I Use Skim)
  • 1 teaspoon Salt And Pepper, to taste

Preparation

Note: You may need more or less flour/milk depending on the amount of grease you have and also depending on how creamy/thick you want your gravy!

Start with a completely thawed out package of sausage, preferably hot flavored. Cook over medium heat until brown, breaking up the sausage as you go. When done, do NOT drain grease.

Add butter and stir until melted. Sprinkle in flour and whisk to combine. You may need to add more/less depeneding on the amount of grease.

Keeping heat on medium, stir in (slowly) the evaporated milk. Keep whisking until you’ve got no lumps of flour. Add milk and whisk to combine. Increase heat slightly and bring to a boil. Make sure to stir off and on to prevent burning (adjust heat as needed).

Once it begins to boil, reduce heat to LOW and continue to stir until desired consistency/thickness is reached. Add more milk if needed, as well as salt and pepper.

Serve with biscuits, bread, or toast. Enjoy!

2 Comments

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Lindsay B. on 1.22.2012

Thank you! I have to resist the urge to serve gravy with everything!

Profile photo of The Dashing Chic

The Dashing Chic on 11.11.2011

i just want to eat the picture!

One Review

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Gigi Fernandez on 3.3.2012

I just made these, much to my husband’s delight. I followed the directions but I used Sage Sausage. I’ve never eaten this before so I wasn’t sure how it was supposed to taste. My husband is on his second plate. AND I am loving the taste. I’m not a huge sausage fan to begin with but the creamy gravy has balanced the flavor. This is now our Saturday brunch from now on. Thanks for sharing!

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