Gravy, Recipe

Easy Country Gravy Recipe

And this is my favorite Country Gravy recipe! This is what I make when I want Biscuits and Gravy. Of course, I prefer hot bulk sausage!

Easy Country Gravy Recipe

  • 1-lb of sausage (hot or mild, ground)
  • 3/4-cup of flour
  • 2-tablespoons of butter
  • 4 1/2 cups milk
  • 1-teaspoon of sage
  • salt and pepper to taste.

Fry your sausage in a large skillet until brown… add flour to sausage and in skillet and mix together… brown flour and add milk.. on medium high, stir mixture often to keep from burning.. add sage, salt, and pepper.. as gravy comes to a boil, it will thicken… if it is too thick, add 1/4 cup more of milk… reduce heat after bringing to a boil and cook for 5 minutes…. this is excellent served over chicken fried steak, biscuits, or potatoes… very economical…

Gravy, Recipe

Easy Chicken Gravy

I love this recipe! It’s very basic and easy to adjust to whatever you feel like adding. Now, what I do is use 2 cups hot water mixed with 2 teaspoons chicken soup base (not the dry bouillon … that was nasty. The paste you buy in jars). Turns out better than the instant chicken gravy packets and is much cheaper, especially if you are like us and want more than just a cup of gravy.

Easy Chicken Gravy
by jinxycat
Prep time: 0:05 Overall time: 0:05

1 cups


  • 3 tbsp. butter
  • 4 tbsp. flour
  • 2 cups chicken broth
  • 1 tsp. salt
  • 1/4 tsp. pepper

Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens. Serve.

Gravy, Recipe

Mexican Gravy

We had an inexpensive Christmas dinner this year.  I made this recipe, then added about 2 cups of mashed beans to thicken.  Put in a bowl, sprinkle with cheese, use as a dip, and you almost have a complete meal!  We also had beans and home made rotisserie chicken.

Chili Gravy (from Robb Walsh)


  • 1/4 cup lard (or vegetable oil)
  • 1/4 cup flour
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1-1/2 tsp powdered garlic
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
  • 2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
  • 2 cups chicken broth (or water)


Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens.

Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Makes 2 cups.