This is my mom's recipe and is still better than any diner or other recipe that I've tried.

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Name: Sausage, Biscuits and Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American-South
Ingredients: 1 pound sausage; 1/4 cup all-purpose flour; 3 cups milk see notes; 1 teaspoon chicken base or bouillon, see notes

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INGREDIENTS

1 pound sausage
1/4 cup all-purpose flour
3 cups milk ; see notes
1 teaspoon chicken base ; or bouillon, see notes

INSTRUCTIONS

Brown the sausage. If using Jimmy Dean Sausage, there will be hardly any fat in the pan. You may have to add 1-2 Tbs. oil or butter to the cooked sausage if it looks really dry.

Stir the flour into the sausage. Stir and cook for about 1 minute.

Take pan off the burner to add the milk. Add the milk, stirring as it is added. You may need more than 3 cups. Return pan to burner; add the chicken base.

Bring gravy to a boil. Taste to see if it needs more salt or chicken base. Remove pan from burner.

Note: Gravy thickens as it reaches a boil. If the gravy is not as thick as you like it, you can make a slurry to thicken it. If it is too thick, you can add more milk.

A slurry is a mixture of flour (or cornstarch) and a liquid. For sausage gravy, you would use about ¼ -? cup of cold milk and 1-1½ Tbs. flour. Put the milk and flour in a small bowl. Whisk until very smooth. Add slowly to the gravy while stirring constantly. Return gravy to a boil and remove from heat.

*The chicken base/bouillon gives the gravy a flavor boost. If you don’t have chicken base or bouillon, add 1-2 Tbs. butter to the browned sausage before adding the flour and milk.

Serve over hot biscuits.

NOTES

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Sausage, Biscuits and Gravy

1 pound sausage
1/4 cup all-purpose flour
3 cups milk see notes
1 teaspoon chicken base or bouillon, see notes

Brown the sausage. If using Jimmy Dean Sausage, there will be hardly any fat in the pan.  You may have to add 1-2 Tbs. oil or butter to the cooked sausage if it looks really dry.  
Stir the flour into the sausage.  Stir and cook for about 1 minute.  
Take pan off the burner to add the milk.  Add the milk, stirring as it is added.   You may need more than 3 cups.  Return pan to burner; add the chicken base. 
Bring gravy to a boil.  Taste to see if it needs more salt or chicken base.  Remove pan from burner.

Note: Gravy thickens as it reaches a boil.  If the gravy is not as thick as you like it, you can make a slurry to thicken it.  If it is too thick, you can add more milk.
A slurry is a mixture of flour (or cornstarch) and a liquid.  For sausage gravy, you would use about ¼ -?  cup of cold milk and 1-1½  Tbs. flour.  Put the milk and flour in a small bowl.  Whisk until very smooth.  Add slowly to the gravy while stirring constantly.  Return gravy to a boil and remove from heat.

*The chicken base/bouillon gives the gravy a flavor boost.  If you don’t have chicken base or bouillon, add 1-2 Tbs. butter to the browned sausage before adding the flour and milk.

Serve over hot biscuits.

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Nutrition

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Serving Size: 1 Serving (202g)
Recipe Makes: 6 Servings

Calories: 308
Calories from Fat: 202 (66%)

Amt Per Serving		% DV

	Total Fat 22.5g	30 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 2.8g
Cholesterol 64mg		20 %
Sodium 597.4mg		21 %
Potassium 374.6mg		10 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 9.3g
Protein 15.9g		23 %
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: 308

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