Looking for a delicious and easy gravy recipe? Bills sausage gravy is perfect for your next meal! This gravy is made with sausage, flour, and milk, and is perfect for any type of dish.
- 1 (12 ounce) package maple flavored sausage
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- salt and pepper to taste
1. In a large skillet, cook the sausage over medium heat until browned. Drain off any excess fat.
2. Remove sausage with a slotted spoon, leaving the drippings in the pan. Add the flour, milk, onion, butter, and stir until the mixture is smooth. Stir in the black pepper.
3. Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. Season the gravy with salt and pepper to taste. Serve over cooked eggs, biscuits, or potatoes.
This gravy is extra thick and creamy! For a thinner gravy, add an additional 1/2 to 1 cup of milk. If you like your gravy spicy, add some cayenne pepper to the recipe. Enjoy!
FAQs about sausage gravy
Can you freeze sausage gravy?
Yes, sausage gravy can be frozen. To freeze, place in a freezer-safe container and store for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove over low heat until warmed through.
What is the best way to reheat sausage gravy?
The best way to reheat sausage gravy is on the stove over low heat. Stir occasionally until warmed through.
What to add to gravy to make it taste better?
There are a few things you can add to gravy to make it taste better. Try adding a splash of Worcestershire sauce, white wine, or cream for added flavor. You can also add some chopped fresh thyme or parsley for a pop of freshness. Finally, if your gravy is too thick, thin it out with a little chicken or beef broth.
Why does my sausage gravy taste like flour?
One common reason why sausage gravy can taste like flour is because the roux (flour and fat mixture) wasn’t cooked long enough. Be sure to cook the roux until it is a deep golden brown color before adding the liquid. This will help to avoid a floury taste. Another reason could be that too much flour was used when making the roux. Be sure to use the proportions listed in the recipe for best results. Finally, make sure you are whisking the gravy constantly while it is thickening to avoid any lumps from forming.
Why does my gravy turned to jelly?
One possible reason why your gravy has turned to jelly is because it was overcooked. Gravy should only be cooked until it has thickened and then taken off the heat. If it is cooked for too long, it can start to break down and become jelly-like. Another possibility is that the gravy wasn’t cooled properly before being stored. If gravy is stored while still hot, it can cause the proteins to break down and turn to jelly. Be sure to let your gravy cool completely before storing in the refrigerator. Finally, make sure you are using fresh ingredients. If any of the ingredients you are using are outdated, they can also cause the gravy to turn to jelly.
Why does my gravy taste bitter?
There are a few possible reasons why your gravy might taste bitter. One possibility is that the roux wasn’t cooked long enough. Be sure to cook the roux until it is a deep golden brown color before adding the liquid. This will help to avoid a bitter taste. Another reason could be that too much flour was used when making the roux. Be sure to use the proportions listed in the recipe for best results. Finally, make sure you are whisking the gravy constantly while it is thickening to avoid any lumps from forming.
I hope you enjoy this Bills Sausage Gravy Recipe as much as we do. It is a family favorite and goes great with biscuits, toast, or even pancakes. Please let me know if you make it and what you think. Thanks for reading!