Sausage Gravy with mashed potatoes

By mndreamer
May 17, 2011
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Sausage Gravy with mashed potatoes

Author Notes: This is a variation on the Hamburger gravy we were served in elementary school, before they cracked down on healthier eating. The Sausage gravy is better tasting, and depending on the brand of sausage you buy, relatively low in fat. mndreamer

Serves: 4-6

  • 1 pound Ground sausage
  • 3 tablespoons flour
  • 2 cans evaporated milk
  • 3 pounds red potatos
  • 2 dashes salt - to taste
  • 1 tablespoon butter
  • 1/2 cup milk
  1. Peel potatoes and cut in to 3" chunks. Add to pot of water and set burner to high. Salt water well once it begins to boil. Check potatoes with fork for doneness. Drain and return to pot. Add butter and approximately 1/2 cup milk and mash the potatoes.
  2. Heat medium size pan and add sausage. (I prefer Jimmy Dean Regular bulk sausage in tube.) Fry sausage, breaking it up as you go over medium heat until cooked completely. Add flour to sausage and drippings, stir to incorporate for a minute. Add evaporated milk and stir continually to avoid gravy getting lumpy. Regular milk can be substituted for evaporated. Add a little salt to taste - sausage is well seasoned, but gravy may need a little salt.
  3. A side salad or can of vegetables would complete this meal.

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