How to make Biscuits and Gravy

Allie, Leah, Leila, and Taylor


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Sausage Gravy

The only differences between chipped beef gravy and sausage gravy is that the steps change because you have to incorporate the sausage instead of the beef and you don't just pull it apart.

White Sausage Gravy


1/3 pound pork sausage

1/4 cup all purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper


1. Fry sausage. Break into small pieces.

2. When the sausage is no longer pink, add the flour. Stir to moisten.

3. The grease from the sausage must absorb the flour. Add oil if the flour remains dry.

4. Stir in the milk, salt, and pepper. When the milk boils, reduce the heat and simmer 1 minute or until the mixture is as thick as pancake batter.

5. If the gravy is not thick, continues to cook over low heat 5, 10, or 15 minutes, stirring every few minutes.