Gravy Recipe ∶ Sausage Gravy

Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!

Ingredients

• 1 pound ground pork sausage
• 3 tablespoons all-purpose flour
• 3 cups milk

Cooking Directions

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
2. 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.
3. 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.

Nutrition Facts

• calories195.4
• carbohydrateContent4.7 g
• cholesterolContent30.6 mg
• fatContent16.5 g
• fiberContent0.1 g
• proteinContent6.6 g
• saturatedFatContent6.2 g
• sodiumContent277.4 mg
• sugarContent2.9 g