Chicken Fried Steak With Sausage Gravy

by Rachel Schaffer

Our mouths water just thinking about chicken fried steak. It is the best of both worlds, steak fried to make the ultimate southern dish. You can serve it for dinner or brunch. Our spin on chicken fried steak is the addition of smoked country sausage. Your will never look at gravy the same after trying ours. The combination of sausage gravy with the chicken fried steak is a perfect balance of flavors. For an even bolder flavor kick, we’ve added maple syrup to the country gravy. Its sweet flavor brings out the smokiness of the smoked sausage. Trust us, this chicken fried steak recipe is going to be your new go to dinner recipe.

Ingredients:

  • 4 whole Cube steaks, cut into strips
  • 2 cups all purpose flour (our suggestion is always White Lily)
  • ½ cup Cornstarch
  • ¼ teaspoon paprika
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 4 large whole eggs, whisked
  • 1 cup canola oil (this is used for frying, you can also use vegetable oil)
  • 1 pound Uncle John’s Pride smoked mild sausage skinless links
  • 2 tablespoons vegetable oil
  • 2 tablespoons maple syrup
  • 3 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 additional tablespoons all purpose flour
  • ¼ teaspoon Cayenne
  • ¼ teaspoon nutmeg
  • Additional Kosher salt and fresh ground black pepper for seasoning
  • Chopped fresh chives (these are for a garnish)

Directions:

  1. Start by seasoning the cube steak with a teaspoon each of Kosher salt and ground black pepper. Be sure to rub it even on both sides. Set the steak aside. In a shallow baking dish, add the all purpose flour, cornstarch, paprika, additional kosher salt and ground black pepper. Mix all these ingredients together well. In a separate small mixing bowl, whisk the 4 large eggs.
  2. Next, add the canola oil to a large cast iron skillet on the stove top. Heat the oil to 352 degrees. The oil will be sizzling when its ready for frying. Work in batches to fry all of the steak. Stat by adding steak strips to into the whisked eggs. Turn over a few times to be sure it is fully coated. Move next to the flour mixture. Dredge the steak in the mix to be sure it is also fully coated. Shake off any excess flour mixture. Drop the steak strips into the hot oil and fry for 2 minutes per side. When each strip is done, place on a baking pan lined with paper towels. This will help drain off the excess grease. Repeat the above step until all of the steak strips are fried. Cover lightly with aluminum foil. This will keep the chicken fried steak warm while you are preparing the sausage gravy.
  3. Heat an 2 tablespoons of vegetable oil in a large saucepan over medium high heat. Add the Uncle John’s Pride smoked mild sausage skinless links to the hot oil in the pan. Using a sturdy wooden spoon, break the sausage into little pieces. Cook for about 5 minutes until all the bits of sausage are browned. When done, pour sausage into a colander with small holes to drain the excess fat and oil. In this same saucepan, add the butter and all purpose flour. Whisk these ingredients together over medium heat. A roux will form after a few minutes. Continue cooking until it turns golden brown. Reduce the heat to low and whisk in the milk and maple syrup slowly. Season with the cayenne, nutmeg, kosher salt and pepper. After it begins to simmer, cook for five minutes until the mixture has thickened. Add the sausage back into this saucepan and stir all of the ingredients together. Serve this sausage gravy overtop your chicken fried steak strips. Garnish with fresh chopped chives.

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