Southern style sausage gravy. Great over buttermilk biscuits.
1 Preheat a 4-quart saucepan over medium high heat. Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains.
2 Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.
3 Stir in pepper, poultry seasoning, Worcestershire sauce, hot sauce and salt – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!
This is an addaptation of Steve-Anna Stephen's recipe published on SimplyRecipes.com
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Serving Size: 1 Serving (787g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1814 | ||
Calories from Fat: 1135 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.1g | 168 % | |
Saturated Fat 43.1g | 216 % | |
Monounsaturated Fat 55.1g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 346.1mg | 106 % | |
Sodium 3032.5mg | 105 % | |
Potassium 1621.9mg | 43 % | |
Total Carbohydrate 77.4g | 23 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 74.5g | ||
Protein 85.4g | 122 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1814
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