Sausage Gravy

Discussion in 'The Refreshment Lounge' started by Blake Bowden, Aug 24, 2009.

  1. Blake Bowden

    Blake Bowden Administrator Staff Member

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    Ingredients:

    1 lb Spicy Pork Breakfast Sausage (bulk)
    ¼ lb Bacon, chopped
    1 Tbl Butter
    4 Tbl Flour
    2-4 C Milk
    ½ tsp Salt
    ½ tsp Black Pepper
    ¼ tsp Cayenne Pepper
    ¼ tsp White Pepper
    Olive Oil

    Preparation:

    Brown bacon in medium sauce pan. Add sausage and cook until well browned. Using slotted spoon, transfer browned meat into a small bowl, leaving all fat in pan. Add butter to pan and melt. Add flour to fat, and cook over medium heat for two to three minutes to make a light brown roux. Add olive oil or more butter as necessary to keep the roux smooth. Add 2 C milk and whisk with roux to make a very thick gravy. (Add more milk to create the consistency you desire. Make sure you bring the mixture to a boil to get the full thickening effect.) Season with salt, black pepper, white pepper, and cayenne pepper to taste. Stir bacon and sausage back into gravy.

    Serving suggestions:

    Serve with warm biscuits or toast. Serves two when combined with eight 2 ½ “ biscuits

    Serve over grilled pork chops or country fried steak.
     
  2. JBD

    JBD Premium Member

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    FIXT IT FOR YA BROTHER
    That really is all you need to know about Sausage Gravy if you live in North Texas
     

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