In the south I think babies are weaned on Sausage Gravy…. It’s a staple in almost every southern home… I grew up in the north so I only had southern specialties when we traveled south to Florida. We would wait for the South Carolina border.. because it was after that … that we knew we could get biscuits and sausage gravy…grits… and country fried steak in almost every restaurant we would stop at.
Sausage gravy is very easy to make… it’s basically a white sauce that uses sausage grease for all or part of the fat portion of the roux. Sometimes recipes call for (I always) a small chopped up sausage patty to be added to the gravy. I like to do that since I think it adds even more of the smoky sausage flavor.
You can lower the fat … I know that sounds funny given what it is… but you can… use a lower fat milk… the gravy will be a bit thinner… but not too much… honest!
You will need 2 tablespoons of fat (butter or sausage fat rendered when cooking the sausage)… if you don’t have 2 tablespoons from the sausage… make up the difference with butter.
This is delicious on biscuits… a southern tradition. It also is used in Eggs Beauregard (see picture above).
Try this… a great addition to a weekend breakfast or a weeknight supper….. you will definitely like it!
Recipe: Sausage Gravy
All you need:
About 2 tablespoons sausage grease or part butter (see Tips)
2 tablespoons flour
1 ½ cups milk
1 cooked sausage patty, cut-up into very small pieces
Salt and pepper to taste
All you need to do:
In a small saucepan, over medium heat, add the rendered sausage fat (or part butter).
Add the flour and stir well to make a roux.
Cook for about 1-2 minutes to cook off the flour taste.
Add milk and vigorously whisk until all lumps are out and sauce is smooth.
Continue stirring until desired thickness.
Add the cut-up sauce bits.
Add salt and pepper to taste.
Makes approximately 4 servings.
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