Joy’s Sausage Gravy (The Best)!

Mimi, Ty’s Mama, is the queen of making sausage gravy. There is no other gravy. Serve this over hot biscuits (homemade or store bought) or even toast.

Biscuits & Gravy is the ultimate southern, comfort food.

My Mama and I could literally just eat Mimi’s gravy by itself by the spoonfuls…and sometimes I do, after I’ve had it over biscuits of course, because I just want a few more bites. I really want about 5 more biscuits and gravy but I so try to enjoy my comfort foods in moderation and not stuff myself so full.

Mimi’s Story

Joy was born in Denver, CO in 1943. Her father worked for other ranches in the mountain town of Frazier, CO, roped calves & was a carpenter. Her mother was a homemaker. Joy had encephalitis when she was 3 & the high altitude wasn’t good for her so they moved when she was 4 out of the mountains back to Denver where her father starting doing carpentry work.

Her family was poor. In 1st grade they rented a home which had been converted into a two bedroom house from a chicken house. Joy shared a room with two other sisters, one sister slept on a couch, & the two brothers slept on the back porch, even in the winter. They kept warm with whatever they could find, army surplus blankets, her Dad’s coats, and more. They didn’t have any toiletries & brushed their teeth with soda & salt. They had about one blouse each & would switch & would hang them on the line where they would freeze & then thaw them in the morning on the wood stove. They received $5 a year for school clothes & bought boots 3 times too big & when they would get holes in them they would just put cardboard in them.

Joy went to school in Denver. She loved to ride horses & play with animals & her siblings. She says even though they were poor, they had a happy happy childhood full of laughter & playing. She didn’t realize they were poor. Her parents hauled them to rodeos in an old ford single seat pickup. Her Dad would back the truck up in a ditch & his rope horse, Old Smokey, would jump into the back. Rodeoing were some of her best memories & they would camp & her mom would cook over a fire

When she was 13 she won the All-Around little britches championship. She ran barrels, roped, rode steers, ran the horse race & relay race.

Joy married Butch when she was 18 and they have been together ever since and had three children. She is a go-getter. She will prove she can do anything she wants & at 75 still stands on her head. She values toughness & determination. She is a friend to every one she meets. She loves to cook big meals for family & friends & is always there when you need her. She is a fashionista & still works at a clothing boutique.

A Cup of This and a Cup of That: Learning to Make Gravy

Mimi learned to make sausage gravy from her Mama, Lois Myers. When Joy was about eight, her mom went to Oklahoma for a funeral and told the girls to make sure they took care of their Dad. Her Dad had white gravy almost every morning for breakfast. Joy had watched her make gravy a million times and thought I can make gravy. When you’re young everything is a cup, a cup of this and a cup of that. So Joy put a cup of flour and a cup of milk in the skillet and it was too thick so she added another cup of flour and milk, Still too thick she added another cup of flour and milk. They ended up throwing the “gravy” out to the dogs and even the dogs wouldn’t eat it. So Joy learned to make gravy when Lois returned home.

Steps to Making Sausage Gravy

Southern Fried Skinnyfied Version

You can substitute pork sausage for turkey sausage and use skim milk or an unsweetened milk alternative like almond, soy or oat milk for a lower fat & higher protein version or this recipe!

We love you Mimi!

Mimi’s Sausage Gravy

Recipe by Joy Murray Course: Main, BreakfastCuisine: SouthernDifficulty: Moderate

Servings

8

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

353

kcal

Protein

11 g

Carbs

8 g

Fats

31 g

The best sausage gravy in the world! Serve over biscuits or toast.

Ingredients

• 1 lb. pork sausage (We use Jimmy Dean hot)

• 1/4 cup all-purpose flour

• 3 cups of milk (whole or 2%)

• 3 tablespoons of oil or butter

• Salt and Pepper

Directions

• Brown your sausage in a large skillet over high heat, breaking into pieces.
• While the sausage is browning, season it with a good bit of pepper.
• Once the sausage is browned add about 3 tablespoons of oil or butter to your skillet because the sausage won’t make much grease.
• Turn the heat down to medium and sprinkle the flour over the sausage and oil and stir. Let cook, stirring often, about 5-10 minutes or until the flour is golden brown.
• Gradually whisk in the milk and cook until thickened, about 10 minutes.
• If the gravy is too thick, add more milk.
• If the gravy is too thin, mix together a tablespoon of flour with 1/2 cup of water and whisk into the gravy. Repeat if needed until gravy is as thick as you’d like.
• Season with salt and pepper.

Notes

• Nutrition calculated with 2% Milk