Sausage Gravy
This gravy is typically made to accompany fresh hot biscuits, but it's great with mashed potatoes or toad-in-the-hole. This recipe makes about 2 cups, but if you need more (and once you taste it, you will), it's easily extended with more milk.
- 2/3 to 1 pound bulk breakfast sausage
- 1/4 cup flour
- 2 cups milk
- Brown the sausage, breaking it into little tiny pieces, in a saucepan. When it's done, put the sausage and its grease aside separately. Leave as much of the crusty bits in the pan as possible—yum!
- Put about 2 T of the grease back in the pan over low heat, add the flour, and whisk. Let that cook for about 5 minutes to get rid of the raw flour taste.
- Start whisking in the milk off the heat.
- Return the gravy to the heat, let it simmer and thicken, and give it a stir now and again.
- Add the cooked sausage, and taste for seasoning. Sage, poultry seasoning, cayenne, hot sauce or chili powder are sometimes nice to add at this point.