Sausage Gravy

My brother makes great sausage gravy and was thrilled to try it this year! I can totally get away with a soysage version of this as well using a tube of "Gimmie Lean" instead of "Jimmy Dean" Meat eaters don't even know the difference!

1 lb breakfast sausage
½ cup flour
6 cups hot milk
1 ½ tsp salt
1 ½ tsp white pepper

Brown the sausage in a large frying pan. (If using Gimmie Lean, you may have to add some oil since there is less fat) Remove only the sausage from the pan leaving the drippings in the pan. Add enough butter to the drippings to equal 1/3 cup. Stir in flour with a whisk and cook until light brown. Add hot milk, stir constantly until mixture thickens. Season with salt and pepper and stir the sausage back in.

The secret to good gravy is the sausage. Use a quality pork sausage that is low in fat and not filled with heavy seasonings and salt. I used Bob Evans Mild.

No comments:

Post a Comment