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Dinner recipe · from the recipe book

Pork Sausage-Style Gravy with Potatoes and Peas

Savory peppered pork gravy, creamy with milk and thyme, wraps tender red potatoes and sweet peas in a hearty one-pot supper.

Pork Sausage-Style Gravy with Potatoes and Peas

Ingredients

  • 1 lb450 gGround pork, 84% lean
  • 1½ medium150 gYellow oniondiced
  • 2 cloves6 gGarlicminced
  • 3½ small600 gRed potatoescut into 3/4-inch cubes
  • ¼ cup30 gAll-purpose flour
  • 2 cups480 gLow-sodium chicken broth
  • 1 cup (240 ml)240 gMilk, 2%
  • 1 cup150 gGreen peas, frozen
  • 2 tsp2 gDried thyme
  • ½ tsp1 gPaprika (sweet or smoked)
  • ¾ tsp1.5 gBlack pepper
  • ½ tsp3 gSalt
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Heat a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it into small crumbles, until browned, about 7 minutes.
  2. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, thyme, paprika and black pepper and cook 1 minute.
  3. Sprinkle the flour over the pork and stir for 1 to 2 minutes to cook out the raw taste.
  4. Slowly pour in the chicken broth, stirring and scraping the bottom of the pot, then stir in the milk.
  5. Add the potatoes and salt. Bring to a gentle simmer, cover, and cook, stirring now and then so nothing sticks, until the potatoes are tender and the pork reaches 160°F (71°C), 15 to 18 minutes.
  6. Stir in the peas and simmer uncovered for 3 to 4 minutes, until the peas are hot and the gravy coats a spoon. Add a splash of water if it gets too thick.
  7. Spoon into bowls and scatter the parsley over the top.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 28, 2026.

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