There are certain things I’ve made so many times and are such a part of everyday life here that I’ve ceased to think of them as “recipes.” They’re sort of standard things you do in the kitchen like peeling potatoes or doing the dishes. Making sausage gravy is one of those things.

This is probably the most requested breakfast item among my children and my grandchildren – oh, and add my husband to that list. Gravy sounds like such a simple thing, but I can tell you that gravy was my nemesis in my younger years. It was always too thick and pasty or too thin and watery. Now that I’ve gotten my ingredient amounts sorted out, it’s not that hard.

This gravy goes perfectly with my Cloud Biscuits.

INGREDIENTS:

1 pound good quality pork sausage
1/3 cup flour
3 cups milk
kosher salt
fresh ground black pepper

INSTRUCTIONS:

Brown the sausage in the pan, breaking it up into smaller pieces. The sausage should render sufficient fat for making the gravy, but if you don’t visibly see a tablespoon or two on the bottom of your pan, you can add a bit of bacon fat. Add the flour to the pan and stir to coat all the pieces of sausage. Let the flour cook for a minute or two and break down into a nice light brown roux. Add the milk and stir to incorporate. Season with some salt and pepper to taste. Cook on medium heat, stirring occasionally until the gravy thickens.

Things you need to know about gravy: the amount of flour you use may not “look” like it’s enough, but, it thickens the liquid. Add too much and you’ll have paste. Also, the amount of salt and pepper you add is a matter of taste and also dependent on how heavily seasoned the sausage you’re using.

Grammy

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