Country Sausage Gravy
COUNTRY SAUSAGE GRAVY
A few simple ingredients are all you need to make the perfect Country Sausage Gravy for breakfast, lunch, or dinner.
• COUNTRY SAUSAGE GRAVY •
Country Sausage Gravy is a family tradition. It started as a weekly meal request from my little brother, Bo. And now it’s on regular rotation at our house due to the request of my daughter, Shannon. (Several years ago, we attended an event where they asked the mother questions about their daughters to see how well they really knew them. One question was, “What is her favorite food?” I think I guessed tacos, but was shocked to find out that it was biscuits and gravy.)
Gravy is one of those “patience” recipes that require you to cook and stir slowly. My mom said that her dad, George, was famous for his gravy because he had the patience required to let it take its time.
- 1 pkg (12 oz) maple-flavored breakfast sausage
- 3 TB. butter
- 1/4 c. all-purpose flour
- 3 c. whole milk
- salt and pepper to taste
- Cook sausage in a large, deep skillet over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan.
- Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown.
- Gradually add milk, and cook until thickened.
- Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes.
- If gravy becomes too thick, stir in a little more milk.
- Serve over biscuits.