Sausage and Gravy Fries

Staff Writer
Sausage and Gravy Fries
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
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.

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.

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