..with gravy!

This gravy is absolutely wonderful! It was my first time ever making a sausage gravy, as well as ever having it to eat! As far as I can remember

Making this gravy takes about 15 - 20 minuets in total.

What You Need:

Country Sausage- from a tube any brand will work for this

1 stick of salted butter

1 half onion diced and sliced very thin

Flour

Milk

Salt

Pepper

Whisk

1/4 cup measuring was key for this recipe to be on the safe side. I didn't want to start with a cup of flour or milk quite yet.

Start by browning your sausage in a large pan, I used about 1/4 (less than half of the tube) as I did not need a lot since my recipe called for enough for 2 people, and then some for left overs.

 A medium low setting works, or a medium high heat say a #3 or #4 stirring very frequently.

As the sausage is browning, slice and dice your onion,  and then add in your thin sliced and diced onion to the pan with the sausage.

The sausage should be a light brown in color, you don't want the sausage to burn; (mine got a little over cooked) once it is nice in color, add it to a big bowl and set aside.

Next up, this will be your milk, butter and flour roux!

Try a little flour and a little milk at first to get the feel of the roux and how it reacts with adding flour and/or milk.

I did not drain the grease as there was not a lot, less than a teaspoon.
I continued to use my large pan, but then I transferred the butter into a sauce pot so the roux would be mixed together and better, rather than in a flat pan, you need the sides to be higher for the whisking

Now add your stick of butter, allow it to melt fully, or most of the way.

Add in the flour next, I started with 1/4 cups of flour to start, I used at least 3  - 1/4 cups of flour, whisking well, and constantly stirring.

Keep whisking!!

Add in milk next, again I started with 1/4 cups of milk to start, and used about 3 -  1/4 cups of milk, about 1/2 cup to 1 cup in total.

You will start to see the mixture getting thicker with each flour and milk addition.

Keep whisking!!

You will see the gravy start to thicken as you continually whisk these three things together. Add more flour and milk depending on your thickness desire, once the gravy is thick enough, some say until the whisk can stand up on its own, add in salt and pepper.

Keep whisking!!

Keep whisking! Don't ever stop, you can stop, but if you are going to stop, at least turn the heat down to low...about a #1 or #2

Alright so that is how I made a southern style sausage gravy! I hope it works out for everyone that tries it!