Sausage Gravy: A Real Restaurant Recipe


Preparation time: about 25 minutes. 12 servings.
1 1/2 pounds sausage
2 ounces fat from cooked sausage
1/2 ounce onions, minced
1 1/2 ounces flour
2 cups beef or pork stock
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook sausage, drain and save the fat
Add onions to fat and cook until transparent
Add flour and cook 5 minutes but DO NOT brown the flour (you have just made a “roux” )
Heat stock and milk together in a separate pan
Add your “roux” to the stock-milk mixture, stirring with a whip
Cook until thick and smooth
Add salt and pepper to taste and add back the cooked sausage and stir


Try this sausage gravy over mashed potatoes!

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