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This Sausage Gravy Over Chicken Fried Steak recipe is sponsored by Johnsonville. All opinions are 100% mine.
We’re just wrapping up our second week of the school year, and I have to admit – I’m still adjusting to our back-to-school schedule.
With our daughter now in middle school, our wake-up time this year is earlier so she can catch the bus to school. Getting breakfast on the table and lunches packed every morning feels a little more rushed.
Her school day is longer too – so we’re heading out to after-school activities, finishing homework, and eating family dinner in less time too. I know it’s just a matter of time before we adjust to the new routine – but in the meantime, I’ll take all of the help I can get!
Thankfully, our friends at Johnsonville are available to help! For the second year, Johnsonville is presenting their Sausage Support Center – a special hotline that helps families (like mine) who are struggling with the back-to-school time crunch. It’s a great resource when you need some recipe inspiration and cooking tips for a quick weeknight meal or a quick breakfast idea.
Weekdays (Monday through Friday) between now and September 15th, simply dial 844-9-SAUSAGE. You’ll be greeted by a real-live Johnsonville employee in Sheboygan Falls, Wisconsin who is ready to share recipe ideas, time saving tips, and even step-by-step instructions for cooking with Johnsonville’s many delicious products.
And new this year – send a text to 97406 and you’ll reach Bob the Bot! Bob is a chatbot created after a real Johnsonville member – a 60+ year old Sanitation Coordinator and former Green Bay Packer player. (After you get Bob the Bot’s recipe recommendations – be sure to ask him about fishing. He just might send you a picture of his big catch!)
For more information, visit www.sausagesupportcenter.com.
And now – a little bit more about that Sausage Gravy Over Chicken Fried Steak recipe!
We made a creamy and delicious sausage gravy with a fantastic zesty flavor thanks to the addition of Johnsonville Sweet Italian Sausage. (You could use Johnsonville Breakfast Sausage if you prefer.) Then, we spooned the luscious gravy over Chicken Fried Steak – a cube steak that has been breaded and quickly fried in a skillet.
This easy Sausage Gravy Over Chicken Fried Steak cooks up in just minutes, so it really is the ideal back-to-school family meal! The sausage gravy can even be made ahead of time and reheated if you’d like.
And – any leftover sausage gravy you might have can be served the following morning over biscuits for a quick and hearty breakfast. Enjoy!
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
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Sausage Gravy Over Chicken Fried Steak
Note: As written, this recipe makes 8 servings. If you’d like, you can make fewer steaks and serve the leftover sausage gravy for breakfast over biscuits.
Ingredients
2 pounds cube steak, cut into eight 4-ounce pieces
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Pinch cayenne powder
4 tablespoons olive oil, divided
4 tablespoons butter, divided
For the Sausage Gravy
3 tablespoons butter
1 19–ounce package Johnsonville Sweet Italian Sausage Links (remove the sausage from the casings)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon white pepper
Pinch cayenne powder
Few grinds fresh nutmeg
1 teaspoon dry mustard
1 quart whole milk
Instructions
Cut cubed steaks into eight equal portions.
In a medium bowl, combine flour, salt, pepper, garlic powder, onion powder, paprika and cayenne powder. Dredge steaks on both sides in this flour mixture, shake excess and set aside on your cutting board. Do not discard the flour mixture.
Make sausage gravy. In a large skillet over medium to medium high heat, melt butter and break up sausage into the butter. With the back of a wooden spoon, break up even further until they are small pieces. Cook for about five minutes to brown.
Lower heat to medium and add flour, salt, pepper, cayenne, nutmeg and mustard. Cook this mixture for three minutes.
Add half the milk stirring with the wooden spoon until thick and pasty. Add the remaining milk and stir again with the wooden spoon to combine into a creamy sauce. (The sauce can be made ahead and reheated)
Dredge the 8 steaks a second time in the flour mixture and shake off excess.
In a large sauté pan over medium to medium high heat, add 2 tablespoons of oil and 2 tablespoons of butter.
Cook four steaks for about 3-4 minutes per side to get a crisp outer skin and medium in the center. Remove the four steaks to a platter lined with paper towels and loosely cover with foil. Clean out the pan and add the remaining oil and butter and cook the last four steaks.
Reheat the gravy if needed adding more milk if too thick.
Serve the sausage gravy over the chicken fried steaks.
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There’s also a new kitchen device – Fast Cutlet Maker V2. It flattens the meat and create a cube pattern on it. It’s popular in Germany.
Thanks for the suggestion Elizabeth!
Want to cook up Chicken Fried Stk with this sausage gravy soon. To see if my husband likes it.. Thank you for sharing.
You are very welcome Deb – hope he loves it!
I can’t even imagine the calorie content of this but hey—sounds awesome! I am learning to adapt to Southern cookery as I am dating a man from Mississippi. One question though—do you not soak the cube steaks in buttermilk or egg wash for the flour to adhere? I will definitely be making this for him soon. Love your site!
Hi Doris – Thank you so much! We were trying for a lighter breading with this recipe so just did the dredge in flour without dipping it in milk or an egg wash beforehand – the moisture from the steak was just enough. You can definitely do the liquid before the flour if you prefer – your coating will likely come out thicker. Hope you enjoy the recipe! (And yes…I’m sure the calorie count is not for someone who is on a diet!) 🙂
Ahh, this looks so good!! Comfort food!! Yum!!
Thank you Lana! Hope you enjoy the recipe!