Plain Sausage Gravy Recipe

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Lori Dunn
Sausage Gravy over biscuits, a Sunday morning must-have.

Virginia Craun, Pawhuska, Oklahoma, clipped a recent page from the Tulsa World newspaper that includes recipes and tips from local cook Joyce Smith.

Main Story:
GRIT Recipe Box: January/February 2011 

Sausage Gravy

1 pound pork sausage
Flour
1 quart 2-percent milk (or more, if needed)
Salt and pepper 

In large skillet, brown sausage over medium heat. Add enough flour to coat the sausage. Stir until it absorbs sausage grease. Add milk, salt and pepper. Stir until thickened. If too thick, add more milk. Pair with Buttermilk Biscuits fresh from the oven.

Joyce’s tips

  • Season as you go. “You need a lot of pepper for gravy,” she says.
  • Don’t bother with measuring the flour. To coat 1 pound of sausage, it will take about 2 big spoonfuls, or 1?4 to 1?2 cup.
  • It may look like you’re using a lot of milk, but the flour, sausage and grease will absorb it.
  • Keep stirring. You might be tempted to walk way, but stir, stir, stir until you have gravy.
  • When the gravy starts bubbling, it’s done. Turn off the heat. It will thicken a bit more as you get the biscuits ready, and it’s better to have gravy that’s a touch on the thin side than a glob of goo.

Thanks to Natalie Mikles, a writer for the Tulsa World, for this information.