This is a great sausage gravy with any type of sausage. Maple tastes great & I normally wouldn’t have chosen it, but have used it several times for this gravy. I end up having to use a little extra flour because I make this with 1% milk, which is what I normally buy. OH – ONE OTHER THING: The most popular review states that he whisks the milk & flour together & adds it to the sausage directly. The reason the recipe is written the way it is – is because you need to cook the flour in the drippings & butter to get rid of the “floury” taste. All successful white sauces are made this way.
This is my version of sausage gravy…the best! Pour over hot biscuits (I use store-bought.) Follow these directions and you won’t be disappointed! Very fattening and Umm Umm Good!
1 (12 ounce) package maple-flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown.
Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted.
Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown.
Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage.
Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.