Sausage and Gravy Fries

Sausage and Gravy Fries
Staff Writer

Jane Bruce

Everyone loves creamy, savory sausage gravy spooned over a doughy biscuit, and we think that they might like it even more when it’s doused all over crispy, hot fries, too.

Click  here to see 15 Over-the-Top Fry Recipes

1
Servings
2386
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  oil
  • 12  Ounces  ground breakfast sausage, casings removed
  • 3  Tablespoons  butter
  • 3  Tablespoons  flour
  • 2  Cups  milk
  • 1 1/2  Cup  frozen fries, baked or deep-fried
  • Salt and black pepper, to taste

Directions

Heat the oil in a large skillet over medium-high. Add the ground sausage and cook, breaking it up with a spoon as you go, until cooked through, about 10 minutes. Remove the sausage from the pan, leaving the drippings.

Add the butter and melt, using a whisk to spread it around and scrape up the browned bits in the pan. When the butter is fully melted, sift the flour all over the butter, and then use the whisk to fully incorporate. Cook the roux for about 2 minutes, until it is bubbling throughout and the raw smell of flour is gone. Slowly add the milk, whisking constantly, and bring the mixture to a boil.

Season with salt and pepper, to taste. Whisk the gravy until the thickened, then add the cooked sausage.

Place the fries in a fry boat or shallow bowl and top with a ½ cup or more of the sausage gravy.

Nutritional Facts

Total Fat
103g
100%
Sugar
40g
44%
Saturated Fat
22g
92%
Cholesterol
206mg
69%
Carbohydrate, by difference
273g
100%
Protein
97g
100%
Vitamin A, RAE
263µg
38%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
791mg
79%
Choline, total
433mg
100%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
307µg
77%
Iron, Fe
18mg
100%
Magnesium, Mg
191mg
60%
Manganese, Mn
2mg
100%
Niacin
18mg
100%
Pantothenic acid
5mg
100%
Phosphorus, P
2391mg
100%
Riboflavin
2mg
100%
Selenium, Se
145µg
100%
Sodium, Na
5982mg
100%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
6µg
40%
Water
645g
24%
Zinc, Zn
11mg
100%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.