Wednesday, March 26, 2014

MYO Sausage Gravy

A pan of golden brown sausage gravy that you can
make yourself using pantry staples. 
Just saying the word sausage makes me hungry. I love smothering rice with sausage gravy or topping a baked potato with this meaty, mild gravy. The hubby prefers to eat  it gravy with  biscuits or dinner rolls. Great gravy is created from a roux. A roux is a mixture of oil and flour that you brown in a skillet. 

Browning your sizzling sausage in a skillet.

A golden brown roux is the key element
 to make tasty gravy that will have you wanting to lick the pan!

Recipe for Gravy

Yield: 2 cups of gravy


1/2 pound of mild pork sausage
canola oil 
all purpose flour
chicken broth  - I use Knorr instant chicken bouillon. 1 tsp. per cup of water
salt and pepper to taste


  • Cook your sausage over medium heat until it is browned well.
  • Place a colander over a bowl.
  • Empty the skillet of cooked sausage and rendered fat into the colander.
  • While the fat is draining from the sausage, wash the cooled skillet you cooked the sausage in.
  • Next, set the colander that contains the sausage onto a plate, or in the sink.
  • Pour the drained sausage fat from the bowl that was under the colander into a liquid measuring cup.
  • Add enough canola oil to the rendered sausage fat to measure 1/4 cup.
  • Pour the oil into the clean skillet over low heat.
  • Add 1/4 cup of all purpose flour to the oil in the skillet. Make sure you completely level the flour in the measuring cup before you add it to the oil.  This is important. 
  • Whisk the flour into the oil until it is well blended. This is your roux.
  • Turn up the heat to medium and whisk until the roux until it is golden brown and bubbly.
  • Carefully add 2 cups of chicken stock to the roux and whisk until it is well blended.
  • Whisk until the gravy is thickened, hot, and boiling.
  • Cook one minute and turn off the heat.
  • Taste your gravy and then add,as much or as little, salt and pepper as you choose. I rarely add more than 1/4 to 1/2 tsp. salt and 1/4 tsp. fresh ground black pepper.
  • Add the meat and stir until the meat is distributed well.
  • Time to eat your gravy!

To make 4 cups of gravy

Use 1 pound of sausage, 1/2 cup of flour, and 1/cup of chicken stock 
Follow the above directions.

Cooking Tips

1. Preheat the chicken broth in the microwave. Your gravy will come back to a boil much faster.
2. Use half butter and half oil for a richer gravy with a deeper brown color.
3. Always use a whisk for lump-free gravy.