White Sausage Gravy

“Nice traditional white gravy that is great with Papa J’s biscuits for Sunday morning breakfast. Use cast iron and a skillet no smaller than 10″…12″ would be better.” – Papa J

White Sausage Gravy

  • 1 lb Jimmy Dean's Maple flavored pork sausage (Maple adds a subtle sweetness)
  • 3 tbsp finely chopped onion
  • 6 tbsp flour
  • 4 cups milk
  • 1/4 tsp salt
  • 1/2 tsp sage
  • dash of nutmeg
  • dash of black pepper

  1. Dry out excess oil from large skillet with paper towel.

  2. Add 6 Tbs flour and distribute in thin layer in skillet.

  3. Heat flour until slightly browned. Be careful as the browning may occur under the flour on top. Scrape often and look for smoke and the smell of toasted flour.

  4. Place the toasted flour in the same bowl you made the biscuits in and set aside.

  5. Cook sausage and onion until the sausage is no longer pink.

  6. If necessary drain excess drippings reserving a few Tbs in the skillet. If using Jimmy Dean's you probably will not need to drain as it is leaner.

  7. Scrape flour and bits of dough out of your biscuit bowl and add to the sausage and drippings.

  8. Cook and stir until light golden brown.

  9. Gradually stir in milk and seasonings.

  10. Bring to a boil; cook and stir for several minutes until thickened.

  11. Serve over biscuits.

  12. Hints: Don't over pepper or add to much sage. Additional pepper can always be added by the individual (Mama J says this recipe is perfect. I have to add extra pepper on the plate).