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Sausage Gravy


  • 1 pound bulk sausage

  • 1/4-pound butter

  • 1 cup all-purpose flour

  • ½ gallon milk

  • 1 Tablespoons chicken base

  • Salt and pepper


  1. In a large saucepan, cook the sausage in the butter over medium heat.

  2. Add the flour to the butter and fat from the cooked sausage, and make a roux

  3. Cook and stir the roux until it does not stick to the pan and has a peanut butter consistency

  4. Add the milk and the chicken base, and use a whisk to blend. Season with salt and pepper

  5. Turn heat down, and simmer for about 10 minutes

  6. Serve over hot biscuits

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