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Sausage Gravy

Blackhawk Tips


Sausage Gravy

In a heavy skillet (I use a cast iron skillet) fry up:

½ lb of breakfast sausage (bulk, not the links!)


2 Tb butter, melt into the cooked sausage


  • 2-1/2 Tbs white flour

Stir thoroughly and cook on med. heat for about 5 min.The mixture should look a bit brown, giving the roux (that’s what you just made with the flour cooked in the fat) a nice toasty flavor.

Whisking constantly add:

  • 3 cups of milk…if it’s for company use 3 cups of ½ & ½
  • 1 tsp sea salt &
  • ½  tsp black pepper  (I like things with more pepper so I’d be inclined to use 1 tsp black pepper)

Keep the whisk moving for about 5 minutes,  until the gravy thickens.

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