Very good! Traditionally, I and most other people I've talked to, do the "3 tablespoons reserved sausage grease" and no matter what you do or how slow/fast you cook/crumble it: you NEVER get 3 tablespoons! And, the recipes I've used in the past (I usually substitute sausage grease for bacon grease: that always works!) never, ever yield nearly 4 cups of gravy. Though I followed the recipe pretty darn close, I didn't use the Italian Seasoning but very little cayenne pepper and a pinch of fresh rosemary. It's all I had around! And it got rave reviews from the 3 people I cooked for. Like most gravies, I'd recommend using sage sausage. I have a new gravy recipe for my biscuits and gravy, thank God. :)
Yield: Makes 3 3/4 cups
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- 1/2 pound ground pork sausage
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 1/4 cups milk
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1/8 teaspoon dried Italian seasoning (optional)
- Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels. Wipe skillet clean.
- Melt butter in skillet over low heat. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, over medium heat about 10 to 12 minutes or until thickened and bubbly. Stir in sausage, salt, pepper, and, if desired, Italian seasoning.
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