# Share your sausage gravy recipe

**URL:** <https://boards.straightdope.com/t/share-your-sausage-gravy-recipe/636669>\
**Category:** Cafe Society\
**Created:** [October 4, 2012, 8:19am UTC](https://boards.straightdope.com/t/share-your-sausage-gravy-recipe/636669 "2012-10-04T08:19:43Z")\
**Posts on this page:** 5\
**Page:** 2

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**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\
**Post date:** [October 6, 2012, 12:56pm UTC](https://boards.straightdope.com/t/share-your-sausage-gravy-recipe/636669/21 "2012-10-06T12:56:43Z")

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Yeah, I agree with all of that. You mentioned cold butter, which I associate with thickening thin pan sauces. That’s the only reason I asked.

Yes, I meant sage. Not sure where the hell I got thyme from.

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**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\
**Post date:** [October 6, 2012, 1:16pm UTC](https://boards.straightdope.com/t/share-your-sausage-gravy-recipe/636669/22 "2012-10-06T13:16:35Z")

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I start with a pound of medium-spicy breakfast sausage, usually Bob Evans or Jimmy Dean brand. I break it up and brown it in my 10" skillet along with a pat of butter, because sausage isn’t as fatty as it used to be. Then I sprinkle a heaping spoon of flour over it and stir till the flour gets absorbed. Then I pour milk in till the sausage crumbles are covered, and start grinding pepper. I grind till I’m sick of grinding. Then I put a little salt in, and then I start grinding pepper again. Usually by this point the gravy, and the Pillsbury Grands, are done. Breakfast time.

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**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\
**Post date:** [October 6, 2012, 1:19pm UTC](https://boards.straightdope.com/t/share-your-sausage-gravy-recipe/636669/23 "2012-10-06T13:19:18Z")

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For a UK sausages with gravy, try [this](http://www.bbcgoodfood.com/recipes/2927/sausages-with-sticky-onion-gravy).

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**Author:** ![control-z](https://avatars.discourse-cdn.com/v4/letter/c/eada6e/32.png) [@control-z](https://boards.straightdope.com/u/control-z)\
**Post date:** [October 8, 2012, 7:21pm UTC](https://boards.straightdope.com/t/share-your-sausage-gravy-recipe/636669/24 "2012-10-08T19:21:33Z")

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Here is my family’s secret ingredient: ketchup. Gross right, but just give it a try. Sprinkle some ketchup on top in dots, and stir it into the top of the gravy a bit. Makes it nice and tangy, and makes the gravy less bland.

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**Author:** ![HenryGale](https://avatars.discourse-cdn.com/v4/letter/h/b782af/32.png) [@HenryGale](https://boards.straightdope.com/u/HenryGale)\
**Post date:** [October 8, 2012, 7:48pm UTC](https://boards.straightdope.com/t/share-your-sausage-gravy-recipe/636669/25 "2012-10-08T19:48:21Z")

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Just wanted to chime in and say it’s interesting that everyone here says that removing the sausage is the best course for beginners.

When I was starting out as a sausage gravy/white sauce newbie, I did the remove the sausage thing and only recently started leaving it in the pan the whole time. I’m finding the stays-in-the-pan method much easier to make a flavorful sauce that can stretch farther (more milk) while retaining flavor.

I guess I was taking too much of the grease out of the pan along with the sausage, although I sort of squeezed it out as best I could.

Anyway, damn I want some biscuits and gravy now. 🙂

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