Sausage Gravy

“So.” you ask yourself.

“Why would you want to share something as basic as sausage gravy?”

“Well” I reply, “I was not raised with the concept of this ‘sausage gravy’ thing, and so, when I set about to make a batch for Breakfast for Dinner, I had to look it up, and thought there might could be other folk out there who could do with a bit of guidance on the subject.” It also turns out to be quite tasty on Ham and Cheese Waffles.

•12 oz tube pork sausage (I like the sage)
•2 tbsp flour
•2 cups milk
•1 tbsp Sherry Peppers Sauce*
•Freshly ground black pepper, to taste
•1 tsp dried parsley
•1 tsp Aleppo pepper

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Cook the sausage in a large skillet over medium high heat until it is nicely cooked, and mebbe just a bit crispity in spots.

Using a slotted spoon, remove the cooked sausage from the pan and let rest in a bowl.

Add the flour to the sausage fat in the pan and cook, stirring constantly, for one minute.

Whisk the milk slowly into the flour in the pan, then lower the heat and simmer for two minutes more, until the gravy is nicely thickened.

Return the sausage to the pan and continue to cook on low until heated through.

Give it a taste.

Nice, right?

Still; it needs some seasoning.

I went with Sherry Peppers Sauce because, well, I add that stuff to just about everything but cake; and then went with black pepper, dried parsley – though fresh would be nice here, too – and Aleppo pepper. Feel free to use whichever additional seasonings you prefer.

Once the gravy was ready, I pulled some Ham and Cheese Waffles from the freezer and popped ’em in the toaster.

Fine breakfast for dinner!

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