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Sausage Gravy

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Course
Breakfast & Brunches
Preparation Method
Other
Sources
User Submitted

When money is tight, biscuits and gravy is always right.

Ingredients
1 pound sausage
3 tablespoons all-purpose flour
1-1/2 cups water
1 cup milk
1/2 teaspoon garlic powder
3/4 teaspoon Worcestershire sauce

Instructions

Break and crumble sausage in skillet. Cook, stirring occasionally, until pinkness is gone. Drain, leaving approximately 3 tablespoons of the drippings. Add the flour to the warm sausage and drippings, stirring thoroughly. Mix the water, milk, garlic powder, and Worcestershire sauce together and slowly add it to the meat mixture, stirring constantly over low heat until gravy reaches deired consistency.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>John</span> Sat, 11/09/2024 - 15:12
Good base recipe. Personally, I like to use breakfast sausage labeled Hot, or add cayenne or red pepper flakes. And if you're really carbing up, hash browns on the side. Nothing tops breakfast food.