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Cooked From the Heart » breakfast, Featured, sauce, Southern » How to Make Sausage Gravy

How to Make Sausage Gravy

November 8th, 2010 | 4 Comments

So I made a huge brunch yesterday that just made my husband so happy, my wife meter just went up a few notches higher. He couldn’t stop thanking me for the meal all day! :)

So if you love a Southern guy who just can’t live without breakfast, then you gotta learn to make sausage gravy. Every woman in the South has to learn how to make gravy. It’s required even though you’re a Filipina transplant like me. lol!

This is the plate that almost made my dear husband nearly swoon:
Breakfast Plate

Sausage gravy is typically served over biscuits but since I have to infuse some Filipino food to this Southern table, this gravy was poured over garlic fried rice. I know, the horror!, right? But it made him happy and we don’t always eat this way so I suppose it’s ok.

So here’s how you make Sausage Gravy. I made a small batch (1 cup) just for him so if you need more, just double of triple the recipe.

: Southern Style Sausage Gravy
  • INGREDIENTS:
  • 1 slice (½ inch thick) of Neese’s Sausage
  • 3 Tablespoons of Flour
  • 1 cup of Water
  • Salt and Pepper to taste

 

  • Neese’s sausage is the sausage that my husband grew up with here in the South. It is uncased and comes in a brick that you would have to cut slices off from. I sliced about a half inch thick and broke it up in the pan.

    • Sausage pieces in the pan

  • Heat your pan to medium and brown up the sausage until it renders its fat.

  • When they have browned up a bit, add the flour.

  • Stir it up and let the flour brown up a little but not too much. This isn’t going to be a brown gravy. It’s typically more beige looking.

  • If it’s looking a bit dry like in the photo above, add a teaspoon or two of oil just to loosen it up a bit. It should look like this…

  • At this point, when it has that lightly browned color, you can add in the water, stirring it up as you go so you don’t get lumps.

  • Let it slowly come up to a low boil and it will thicken up as it cooks. You can now season it with a bit of salt and pepper and it it’s looking too thick for your liking you can add a little more water. Let it cook just for a few more minutes (about 5) and you’re ready to serve!
  • Pour it over whatever tickles your fancy. It’s great over biscuits or grits or, in this case, rice!>

Preparation time: 5 minutes

Cooking time: 20 minutes 

 

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Written by

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

Filed under: breakfast, Featured, sauce, Southern · Tags: , , ,

4 Responses to "How to Make Sausage Gravy"

  1. Jennifer says:
    July 13, 2011 at 5:06 pm

    This is quite honestly my dad’s favorite breakfast. However, he always makes it for himself because I don’t know how to make it! Luckily, thanks to you, that has changed and I will make it sometime! Cheers from chewonthatblog.com to you!

    Reply
  2. Paula Jo @ Home and Garden Decor says:
    July 11, 2011 at 4:34 pm

    I bet your husband was happy to get the sausage gravy. That is something I grew up with, and it’s so good. I’ve never made it with water though. I’ve always used milk.

    Reply
  3. AMoores » 2 How To’s says:
    November 8, 2010 at 6:43 pm

    [...] my cooking blog, I posted a step by step recipe on HOW TO MAKE SAUSAGE GRAVY. It was the highlight of our Weekend Leftover Brunch that I wrote about last [...]

    Reply
  4. AMoores » The Weekend Leftover Brunch says:
    November 8, 2010 at 11:49 am

    [...] to cooking breakfast, my husband nonchanlantly mentioned, “It would be nice to have some sausage gravy“. Well the man has been working hard, I figure, why not? So I made him gravy too on top of [...]

    Reply

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