Serious Eats Gravy Recipe Sausage

Gravy sausage is one of my favorite delicacies of all time. Family favorite sausages, homemade sausages and sauces have long been hand in hand! Great for biscuits, fried chicken, and even waffles or mashed potatoes.

This recipe is very good and the way I was taught by my mother many years ago. However, now we know about the fat that clogs our arteries, so leaving all the sausage fat, I now dry out most of the sausage fat and add canola oil or olive oil, which is good oil. I then add flour and finish it as you wrote. This is still very good this way and I feel it is better not to make anything with that much saturated fat.
We recommend the use of ground sausage to make sausage sauce. There are many choices of sausages available depending on where you live and shop. You can buy country-style ground sausages for simple choices, or add flavor with something like maple sausage and ground sage or Italian spicy ground sausage. Choose a taste that sounds good to you. If you live in an area where you can only find sausages in the casing, you can slice your sausage and have large pieces, or depending on the sausage, you might be able to remove it from the casing to have ground sausages.

below I give gravy recipe sausage to accompany your breakfast and some sample images, hopefully you are inspired.

Serious Eats Gravy Recipe Sausage

This Serious Eats Gravy Recipe Sausage is perfect for Sausage lovers . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party…!


  • 1 (12 ouncpackage maple flavored sausage
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • salt and pepper to taste


  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.