Country Sausage Gravy

Country Sausage Gravy


2 pounds bulk pork sausage
1 cup finely diced onion
¼ cup minced garlic
1 to 2 teaspoons crushed red pepper flakes
½ cup Dierbergs butter
Salt and freshly ground black pepper
½ cup Dierbergs flour
2 teaspoons minced fresh sage, OR ½ teaspoon dried
2 teaspoons minced fresh thyme, OR ½ teaspoon dried
4 cups Dierbergs milk
½ cup minced fresh parsley


Heat large skillet over medium-high heat; crumble pork into skillet. Add onion, garlic, and red pepper flakes; cook stirring frequently until pork is no longer pink, about 7 minutes. Drain off any fat. Add butter, salt, and pepper to pork; cook stirring often until butter melts. Sprinkle flour over top; cook stirring often for 5 minutes. Stir in sage and thyme. Slowly stir in milk ½ cup at a time, adding more milk as mixture thickens; cook stirring often for 5 minutes. Taste and adjust seasonings. Just before serving, add parsley and additional milk if needed (gravy will thicken quickly upon standing).

Servings: 16
Serving Size: Per ½ cup serving

Per Serving
Calories: 336
Cholesterol: 61 mg
Fat: 29 g
Sodium: 563 mg
Carbohydrates: 9 g
Protein: 11 g
Fiber: <1 g