Southern-Style Sawmill Sausage Gravy

This recipe is a staple in any proper southern girl's repertoire, it's one of the very first things I learned how to cook as a child and remains a favorite of mine to this day. I've never actually written this down before, it's one of those recipes that is handed down from parent to child and made so many times over the years that it's memorized. My grandmother would make up a huge batch of sausage gravy every time we came to visit out on the farm and I would stand in the kitchen watching her work her magic. My brother and I could eat our weight in sausage gravy growing up, the only rule was that we had to clean our plate (not hard to do when breakfast tasted this good!)

I've moved over six hours from home, but every time I come to visit my parents whip of a batch of drop biscuits and sausage gravy first thing on Saturday morning. My mom's twist to the recipe and one that I often use myself, is to use up any leftover milk we might have that is slightly past the expiration. Even if you don't have leftover milk to use up, try whipping up a batch of sausage gravy this weekend, your family will thank you.

SausageGravy.jpg

Sausage Gravy
makes approximately 4 servings

Ingredients

1lb pork breakfast sausage, hot
2 cups 2% or whole milk 
¼ cup all-purpose flour
garlic salt and black pepper to taste

Directions

  • In a large skillet, over medium heat, cook and crumble breakfast sausage. Once cooked you can drain off part of the excess fat, but you want a fair amount left since it contributes the bulk of the flavor to the gravy. I prefer not to drain the fat at all.
  • Add 1 cup of 2% milk to the skillet. In the remaining 1 cup of milk stir in all-purpose flour, then add mixture to the skillet. Do not add flour directly to the skillet, you'll end up with lumpy gravy.
  • Allow the contents of the skillet to come to a boil, making sure to stir constantly and scrape the bottom so it does not burn. Reduce heat to medium-low, and cook until gravy thickens. Season with garlic salt and pepper to taste.
  • If the consistency of the gravy is thicker than you prefer, add an additional ¼ cup of milk.
  • Best when served over warm biscuits, but toast works in a pinch.