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Yes - this is going to be unhealthy and high calorie, but OMG, talk about comfort food. Yum! Remember, I am originally from Kentucky - I grew up on sausage gravy and biscuits. The ratio to keep in your mind is 1 tablespoon of fat to 1 tablespoon of flour to 1 cup of liquid.
Oh, homemade biscuits are even better . . . . . but that's another post. Enjoy!
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| Biscuits & Gravy |
Sausage Gravy
Ingredients:
1 lb bulk pork sausage (I use Jimmy Dean or Purnell's Old Folks)
3-4 Tablespoons Flour (all purpose)
salt/pepper
3-4 cups milk (warmed is best)
Directions:
In a large skillet over medium heat, cook sausage until no longer pink, crumbling it up as it cooks. You'll need 3-4 Tablespoons grease in your skillet (add olive oil or leftover grease from cooking sausage or bacon if you don't have enough fat). Move cooked sausage to the side and sprinkle the flour over the rendered fat. (Remember, flour and fat are cooked into a roux).
Cook 1- 3 minutes, stirring constantly. Sprinkle with salt & pepper (go light for now - you can always add more later if needed).
Pour in about half of your milk, stirring very well, so that you won't have clumps. As it starts to thicken, add in the rest of your milk, stirring it in. Mixture will be thin, as full thickening power from the flour/fat mixture doesn't occur until it reaches a boil. Continue cooking over medium heat, stirring frequently to prevent sticking. When it reaches the boiling point, remove from heat, taste for seasoning, adding salt or pepper as needed. My Granny said to pour it into a bowl while still on the thin side and it will be perfect when it gets to the table.
Serve over baked biscuits.
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Need a shortcut? Take 4 - 6 precooked sausage patties (Great Value brand from Walmart - 2 pound package - in the freezer section) and place on a plate.
Microwave for 2 minutes, then dice up into small bits. Proceed with recipe above, but you may need to add a couple tablespoons of oil or grease so that you have enough to make your roux.
