Sausage Gravy

Every now and then, we have breakfast for dinner, and I thought that sausage gravy would be just the thing.


in place of the more usual biscuits, I went with a nice batch of buttermilk waffles.

My husband, who sometimes eats with his ears, was a bit doubtful at the beginning of dinner, but after seconds, he admitted that the waffles worked a treat.

•12 oz pork sausage
•3 tbsp butter
•3 tbsp flour
•1/2 cup heavy cream
•2-1/2 cups half and half
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp steak seasoning
•1 tsp black pepper
•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.

In a large pan over medium heat, cook the sausage, breaking it into tiny pieces, until fully cooked and most pan juices have cooked off.

Transfer the sausage to a bowl.

In the same pan, melt the butter, then add the flour, whisking constantly, until you have a deep, golden roux.

Lower the heat and slowly add the cream and half and half, stirring so that the gravy does not have lumps.

Note: feel free to use all milk in place of the cream and half and half.

Continue to cook, stirring often, until the gravy has thickened.

Stir in the cooked sausage, Sherry Peppers Sauce, hot sauce, pepper, parsley, and Aleppo pepper, and continue to cook until heated through.

Nicely done over waffles, but every bit as good over fresh biscuits for those purists. I top mine with chopped scallions and more hot sauce, because, why not?

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