Quick and Easy Country Gravy

Updated on December 23, 2019
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Fin lives in the Central Valley, where he is a student at CSUB. He writes in his free time and is interested in social issues and travel.

Biscuits and gravy with scrambled eggs. Breakfast is ready in just 20 minutes!
Biscuits and gravy with scrambled eggs. Breakfast is ready in just 20 minutes!

Ingredients

  • 1/8 pound mild or hot ground sausage (or more, if desired)
  • 1 cup milk
  • 1 tablespoon flour
  • 1 tablespoon vegetable oil
  • Salt
  • Pepper
  • Sage (optional)
  • Parsley (optional)

The ingredients are pretty simple.
The ingredients are pretty simple.

Recipe for One

This recipe will make enough for one person. If you want to cook for a larger group, just multiply the measurements accordingly.

This is a quick and easy fix for people who are on a budget, have limited time and don't want anything too complicated to clean up afterwards. I recommend that you buy the frozen or refrigerated biscuit dough, although you can make your own if you wish.

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Breakfast Is important

Breakfast is said to be the most important meal of the day, and if you are partial to country cuisine, you may wish to try this recipe for country gravy. Pour over biscuits or use on country fried steak.

Step 1: Brown the Sausage

  1. In an 8-inch skillet (or cast iron) over medium-low heat, cook the sausage.
  2. It doesn't take long to brown the meat. You want to move it around to keep it from burning.

Notes about sausage:

  • I used a small portion of sausage in this batch—probably a little more than I should have. If you like a lot of meat in your gravy you can add more, but if you just want a little for flavor, I would recommend about 1/8 lb. You can see I took a small corner off the brick.
  • I used Johnson's Ground sausage (mild) that comes in one-pound packets. If you want a little extra kick, try the spicy kind. But for breakfast gravy, your best bet is probably the mild flavor.

Remove the Sausage

After browning, remove the sausage. I don't show this in the picture, but you don't want your sausage cooked too much. Add the flour and milk to the oil from the meat. You may have to add a little vegetable oil to compensate for anything cooked off.

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Add oil and mixSpoon in the flourMix well
Add oil and mix
Add oil and mix
Spoon in the flour
Spoon in the flour
Mix well
Mix well

Hint

You may want to break up the sausage more when cooking. Some people like larger chunks of meat in their gravy, some do not.

Step 2: Add Oil and Flour

  1. Add 1 tablespoon of oil and mix well. Cook for about 3 minutes.
  2. Add 1 tablespoon of flour and stir. Cook well until flour is well done. You should have a pasty substance.
  3. Turn heat down to low.

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Slowly add 1 cup of milk
Slowly add 1 cup of milk
Slowly add 1 cup of milk

Step 3: Add Milk

  1. Turn up the heat to medium.
  2. Slowly add 1 cup of milk while stirring.
  3. Mix well, bring to a simmer.
  4. Add salt, pepper, sage, and other spices if desired. Season to taste.
  5. Gravy will be thin. When it starts to thicken, turn down the heat.

Allow gravy to simmer and thicken. If gravy is too thick, add a little more milk.
Allow gravy to simmer and thicken. If gravy is too thick, add a little more milk.

Hint

Gravy mix will be thick after adding the flour. You want to cook it well until it forms a paste. It should turn brown. If you need to, you can add a little more oil for the consistency. When you add the milk, it will thin out but then thicken again after cooking.

Click thumbnail to view full-size
Spoon over biscuits and enjoy!
Spoon over biscuits and enjoy!
Spoon over biscuits and enjoy!

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Hint

You can make larger portions and refrigerate 3-4 days. Gravy will thicken upon cooking, and you can add milk or water for consistency.

Comments

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    • Coffeequeeen profile image

      Louise Powles 

      2 years ago from Norfolk, England

      That looks lovely. I'll be trying this one, thankyou. =)

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