Recipe Details

A hearty roux based country gravy that you would find at any good Southern restaurant.

  1. In a sauté pan over medium heat cook ground sausage until no longer pink. Add onion and cook until translucent.
  2. Add butter and stir until melted. Add flour and stir to evenly coat ingredients. Continue to cook until the roux becomes golden brown and has a nutty aroma.
  3. Gradually add milk, stirring with each addition to avoid lumps, until all milk has been added. Bring sauce to a boil, reduce heat and simmer until thickened.
  4. Remove from heat and hold hot for service or chill and refrigerate.

CHEF’s TIP!

For a version of this gravy with a kick add Frank's RedHot® Original Hot Sauce.