Sausage Gravy Recipe

This wonderful gravy can be served over nice hot, split biscuits which may be buttermilk biscuits. Biscuits when served along with gravy make a great breakfast with fresh fruit, or serve it along with a complete breakfast.

Ingredients:

·         8 ounces of breakfast sausage

·         2 tbsp vegetable shortening or lard

·         3 tablespoons flour

·         1 1/2 to 1 3/4 cups milk

·         Salt and pepper, to taste

·         A dash of cayenne pepper, if you like it hot

Preparation:

Cook the sausage in a skillet over a medium to low flame, stirring slowly and using a spatula to break down the larger pieces. Remove the browned broken up sausage to a plate lined with a paper towel. Add the lard or the shortening to the skillet. Add flour, stirring until blended. Gradually add 1 1/2 cups milk and continue stirring and cooking until it thickens. Add the crumbled sausage. In case it gets too thick, add a little milk to get it to the desired consistency. Add salt and pepper to taste. You can add a little bit of cayenne pepper, if you want it.

Serve it over well buttered biscuits to get the best out of it. You can serve fresh fruit along with it.

Part of the secret of getting a sausage gravy recipe to work is the fat in it. The lean kind of pork sausages just will not be able to make a good sausage gravy. Select a good brand too, for exactly the same reason. If there a good meat market in the area where they make the sausages themselves, tell the butcher to make you some with adequate fat left in it.

Always pre-measure your milk and flour and have it ready close at hand, as well as about one liter of water. Heat a fairly deep skillet to medium high heat. Fry the sausage up with about half a teaspoon of hot sauce, until you get it to brown and have released all of its fat. Break up the sausage into small bits as you fry it, so that you reduce it to the size of small peas. Lower the heat a bit and then add the flour to the pan. Mix it in the sausage until the flour is coated with the rendered grease. There should not be able to see any more white flour.

If you don’t have enough grease to coat all the flour, add vegetable oil or lard into the pan until there is enough. There should only be small brownish pieces remaining. Add salt to taste, and black pepper. Add the milk and about a cup of water. Stir with a wooden spoon, and get the mixture to a smooth consistency. A good sausage gravy recipe shouldn’t have lumps all over. It will become really thick so add adequate water to it until you get nice, creamy gravy. While preparing if you had coated the flour well with grease then you should not get any lumps. Keep stirring and you’ll reach the thickness you desire in a while.