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Sausage Gravy

37

Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, April 2008

Ingredients

  • 8 ounces pork breakfast sausage (if using links, remove casing), crumbled
  • 3 tablespoons all-purpose flour
  • 3/4 cup evaporated milk
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1/4 cup half-and-half
  • 1/2 teaspoon freshly grated nutmeg
  • Small pinch of cayenne pepper
  • Coarse salt and freshly ground pepper, to taste

Directions

  1. Heat a large skillet over medium-high heat. Add sausage, and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 10 minutes.

  2. Using a slotted spoon, transfer sausage to a bowl. Reserve about 3 tablespoons pan drippings in skillet, and pour off remaining drippings. Add flour, and cook over medium heat, stirring, for 4 minutes. Stir in evaporated milk, stock, and half-and-half. Bring to a simmer, stirring and scraping bottom of skillet constantly, and cook until thickened, about 8 minutes. Stir in nutmeg, cayenne, salt, pepper, and reserved sausage.

Reviews Add a comment

  • freezepop
    25 OCT, 2009
    This is the most delicious Biscuits and Gravy I have ever tasted, anywhere!
    Reply
  • megancake
    22 MAR, 2009
    This gravy is delicious, my only suggestion is to use maple pork sausage as it adds a nice sweetness. Also, be sure to double the recipe if you are serving more than 3 or 4 people.
    Reply
  • megancake
    22 MAR, 2009
    This gravy is delicious, my only suggestion is to use maple pork sausage, it adds a nice sweetness to the salty savory flavor. Also, double the recipe if you are serving more than 3 or 4 people.
    Reply