Southern Sausage Gravy
Ingredients
- -1 lbs. Johnsonville or Jimmy Dean pure pork sausage ( chubs or rounds)
- -1 onion diced fine
- -1/4 cup butter
- -1/3 cup flour
- -2cups Cream Milk 18% heated for 2 minutes in microwave
- -1 cup heavy Cream 36% heated for 2 minutes in microwave
- -1 tsp savory
- -1 tsp cracked pepper
- -2 tbsp. chicken bullion paste
- -Salt to taste
Instructions
Prep: Fine dice onions.
Place the sausage in a heavy bottomed pot at medium heat, slowly browning the sausage and onions. Once the sausage is cooked the onions should be onions translucent. When the sausage renders down there will be some grease residual from the mixture do not throw this away. This is a good thing as it adds flavor to the gravy.
Once the sausage is brown add your butter, stirring continuously until the milk solids start to brown.
Add your flour and cook the flour for about 4-5 minutes continuously stirring the roux until it turns a blond colour. Add your pepper and savory and stir in.. While your roux is browning, heat up your cream milk and heavy cream in microwave in a glass bowl for about 2 minutes.
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Add the hot cream mixture to your pot and stir until the gravy thickens, Slowly boil this mixture for about 2-3 minutes this cooks out the flour completely .
As you can see the gravy is thick and has a nice constancy.
- Add your chicken bullion, this will accentuate the gravy. Serve with biscuits, sausages, pork chops, chicken or country fried steak. Add any addition salt and pepper for taste.
Final thoughts
I have been fortunate enough to work in Montana and Oklahoma and worked with some great local cooks. I have been exposed to southern cooking as its one of my favorite ways to cook. Some places use just milk in their sausage gravy I find it to be lacking in taste and consistency, this recipe eliminates this. I hope you enjoy my version of Southern Sausage Gravy. Comment on our Reels on Facebook or Instagram if you like the recipe.