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Name: Frank's Famous Sausage Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American-South
Ingredients: 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

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INGREDIENTS

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

Recipe

INSTRUCTIONS

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.

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Frank's Famous Sausage Gravy

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

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.

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Nutrition

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Serving Size: 1 Recipe (580g)
Recipe Makes: 1 Serving

Calories: 1825
Calories from Fat: 1094 (60%)

Amt Per Serving		% DV

	Total Fat 121.6g	162 %
	Saturated Fat 40.1g	201 %
	Monounsaturated Fat 53.7g
	Polyunsanturated Fat 16.7g
Cholesterol 326.6mg		100 %
Sodium 4472.9mg		154 %
Potassium 1295.9mg		34 %
Total Carbohydrate 93.6g		28 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 89.9g
Protein 80.9g		116 %
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.

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Calories per serving: 1825

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REVIEWS

jesstoad1

robfilkins1

Its very good

MauraSpeckt

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.

1 reply

cjsgerard 5y

Thanks for posting this comment. I was very cautious about adding flour the first time I made it because of your comment. Consequently, it turned out great and not at all like concrete. I usually have a policy of following a new recipe's directions exactly the first time just because I don't know everything LOL, but this saved me a lot of grief!

sweetsib

10y

Mbjenny26

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.

10y

xZoomerZx

10y

cmv013

10y

Jessicarosec

Good recipe and quick!!!!!!

10y

Hellbound1983

This recipe is great if you want sausage worked into a dough. Way too much flour. Holy crap

10y

dawatha

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...

10y