Time 20m Number Of Ingredients 7 Steps:
Set a large skillet (I love cast iron) over medium heat. Add in the sausage and with a wooden spatula break up sausage into smaller pieces while stirring. Cook until brown and fully done (about 8 to 10 minutes). Place butter in skillet and stir until melted. Sprinkle flour, garlic, and pepper on top of the sausage and slowly stir until well coated and grease is full absorbed. Continue stirring and let the flour cook fully for about 2 minutes. While stirring, slowly pour in 3 cups of the milk. Continue to stir and simmer until gravy thickens (3 to 5 minutes). Add salt, if needed. If gravy is too thick, add the last 1/2 cup of milk. Serve over warm fresh biscuits.
Yield Makes 2 cups Number Of Ingredients 7 Steps:
Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Melt butter in skillet. Whisk flour into hot fat until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper. Serve immediately.
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.
Time 25m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings - you may wish to add sage and fennel aggressively. Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes. Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
In a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt, and pepper. Bring to a boil. Cook and stir for 2 minutes. Serve over biscuits.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty. Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.
Time 30m Yield 12 Number Of Ingredients 3 Steps:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside. Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always “burned” hers a little on purpose. Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.
Time 25m Yield 12 servings Number Of Ingredients 6 Steps:
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning. Spoon the sausage gravy over warm biscuits and serve immediately!
Time 25m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Cook sausage in skillet. Drain Fat. Sprinkle flour over sausage and stir well. Cook flour and sausage together for about 5 - 7 minutes. Add milk. Cook over medium heat until thickened. Add pepper. Serve over biscuits.
Time 25m Yield 6 cups. Number Of Ingredients 7 Steps:
In a Dutch oven, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles (do not drain). Stir in flour, pepper, sugar and salt; cook and stir 1-2 minutes. Stir in all the milk. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened, stirring occasionally.
