Frank's Famous Sausage Gravy

Frank's Famous Sausage Gravy

Ready in 30 minutes
4.2 avg, 44 review(s) 84% would make again

Top-ranked recipe named "Frank's Famous Sausage Gravy"

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Serve with Frank’s Famous Baking Powder Biscuits . . . PLEASE do not spoil my gravy by using those nasty grocery store biscuits in a tube . . . REAL biscuits are just too easy to make!

"I have been experimenting a bit with this recipe. I tried it with maple sausage=good. Add worchestershire sauce=very good. I have to add canola oil to this every time since I've found the flour amount excessive. My husband likes this recipe every time I make it. No matter how doctored I've made it. 1 Tablespoon of black pepper is waaaay too much. I also do not use the tabasco sauce. I guess the worchestershire takes the place of it.
The moral here, I guess, is experiment around with this recipe. it's a good basic recipe. "

- volkswagon

Ingredients

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1 lb Pork sausage; ground
1 (12-oz) can Evaporated milk; or 1 c milk
1 cup All-purpose flour
1 tablespoon Black pepper; fresh ground
1 teaspoon Salt; to taste

Original recipe makes 1 Serving

Recipe  

Preparation

Selecting the right sausage

Part of the secret of good sausage gravy is the FAT. Sorry folks, but the lean “good for you” kind of pork sausage just won’t make good sausage gravy. If you are worried about the fat and cholesterol . . . eat something else!! Select a good brand, just the same. My favorite for making gravy is “Aberdeen” brand, but any brand with a good balance of meat and fat will do. If you have a good meat market in your area where they grind their own sausage, tell the butcher to grind you some with plenty of fat left in.

Pre-measure your milk and flour and have it ready next to the stove, as well as about a liter of water. Heat a deep skillet to medium high heat. Fry up the sausage with about half a teaspoon of hot sauce, until it is well browned and has rendered all of the fat. Break up the sausage into small bit as it fries, so that it is the size of small peas. Lower the heat just a bit, then add the flour to the pan. Mix into the sausage until the flour is totally coated with the rendered grease. You should not be able to see any more bright white flour. If there is not enough grease to coat all of the flour, add vegetable oil or lard until there is. You should now have little brownish sausage/flour nodules. Add salt, to taste, and the black pepper. Add the milk and about a cup of water. Stir with a wooden spoon, breaking up the nodules that have formed. Keep stirring and breaking up the nodules until it begins to smooth out. It will get very thick; add water until you get a nice, smooth, creamy consistency. The only lumps in the gravy should be the sausage! If the flour was well coated with grease, it will not be lumpy. Keep heating and stirring until it stops getting thicker and you have the consistency you want.

Variations

Some folks make their gravy with corn meal instead of flour. I like corn meal gravy, but gravy made with flour comes out smoother and allows the flavors of the sausage and pepper to predominate. The corn meal takes over and gives it a flavor and texture that’s totally different. Give it a try!

I prefer to use the “mild” sausage and decide for myself the type and kind of spice to add. Although it’s hard to make something too hot and spicy for me, my family does not share my taste for hot food, so I have to tone my cooking down for normal humans. Plus, the hot kind just doesn’t make good gravy . . . it’s good for sausage patties or biscuit sandwiches, but not for gravy.

If you want to make “Red-Eye” gravy, add fresh-ground red pepper, and dilute it with coffee rather than water. Some folks love it . . . I’m not one of them. I am a coffee lover, but it just doesn’t fit in with the pork . . . ham or pork sausage are the traditional bases for Red-Eye gravy . . . and to me, the flavors just don’t mix well.

I have tried this recipe with venison sausage as well, but venison is too lean to make good gravy, so you have to add vegetable oil or lard to make up the difference.

Notes

This recipe was awsome! I used evaporated milk in place of regular and had to add more water since it was so thick. I doubled the recipe and froze half for another sitting.

Verified by SunnyJF

photo by promfh promfh

photo by sweetsib sweetsib

photo by ees55 ees55

Calories Per Serving: 1825 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  Take his advice, here thay are." Cyrano Cyrano

"Other  This is a great breakfast" cabertrand cabertrand

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Reviews for Frank's Famous Sausage Gravy All 44 reviews

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jesstoad1 4 months ago
Its very good
robfilkins1 5 months ago
Good gravy! It did need much tweaking to get right, because 1 cup of flour is way too much for this recipe (I only needed 1/2 cup). So is a whole tablespoon of pepper! I took some peoples suggestions and added worchestershire sauce and used the pepper much more sparingly. Over all it is a good basic recipe but do not follow it exactly, it needs some doctoring.
MauraSpeckt 8 months ago
sweetsib 1 year ago
This is a basic recipe you can find in any cookbook. The trick to knowing how much flour to use is to measure how much grease you get from your sausage. Ex. If you get 1/4 c gease... Use 1 c flour. If you only get 1/8 c grease then you will only need 1/2 c flour. When you don't have enough grease you have to remember you need less of all the other ingredients. This is a good starter recipe that has been around for a long time. I'm 30 and my grandma thought it to me the way her grandma thought it to her when she was little.
Mbjenny26 1 year ago
xZoomerZx 1 year ago
cmv013 1 year ago
Good recipe and quick!!!!!!
Jessicarosec 1 year ago
This recipe is great if you want sausage worked into a dough. Way too much flour. Holy crap
Hellbound1983 1 year ago
First time making this....next time I'll add about 1/2 cup of flour, it came out wayyy to thick. I also added tonys seasonings...
dawatha 1 year ago
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