Sausage Gravy

One of my favorite breakfast items is biscuits and sausage gravy.  And sausage, of course.   My granny makes a mean sausage gravy and I look forward to it when I visit.  Although I tried to make this breakfast for myself once (unsuccessfully because I couldn’t find the right sausage in the Northeast), I think I am going to limit myself to eating this only when I visit my grandparents for the sake of my hips and arteries.

It’s very important that you make this an irregular part of your life.  Yes, that’s right.  IR-regular.   I say this out of concern for your health.  But, nonetheless, it should be a part of your life even if it’s once every month/week/day or two.

It is CRITICAL that you begin with good ol’ country sausage.  By this I mean loosely packed and with a good amount of fat.  I would recommend Tennessee Pride, Ole South or Old Folks brands.   I would not recommend Jimmy Dean because it is too dense and lean and thus will not render enough fat for the gravy.

So, once you have proper country sausage (hot or mild, but hot if you are really serious about this), cut it into ½” patties and set ‘er in the skillet.  If you are intending to have 8 sausage patties to serve, cook 9.  I will explain this later.

My cousin Lauren was frying up the sausage this particular morning.

Cook them over medium-high heat until the meat is cooked through and the patties are nice and browned.

Meanwhile, have some homemade biscuits baking in the oven.

I was not present for the making of these biscuits, but I understand that there was lard involved.  That’s all I care to comment on the matter.

When the sausage is done, place the patties on a plate lined with several paper towels to absorb the excess grease.

If there is too much grease left in the skillet, drain it off.  I can’t give you an exact amount because I don’t know how much sausage you are cooking, but I would say for 8 sausage patties, you don’t want more than ¼ cup of grease to make your gravy.

Now, this is a VERY IMPORTANT step.  Break up the extra sausage patty into small crumbled pieces to add texture to the gravy.  You did make an extra didn’t you?

Next, with the desired amount of grease and the extra crumbled patty in your skillet, grab some milk and some flour (pronounced “flair” if you have a Southern accent).

Sprinkle in approximately the same amount of flour as there is grease in your pan and stir.  Let’s say ¼ cup since we are working with a ¼ cup of grease.

You may want to use a whisk so it doesn’t “lump up on you,” as my granny says.

Let this cook for a few minutes until the mixture is a nice golden brown.

Then add the milk.

How much?

Until it looks right.

That’s what my mammie (and it seems all Southern cooks) say because they don’t really go by measurements, they go by look and feel.

If you haven’t achieved that level of culinary expertise to know when it “looks right,” add about ½ cup of milk or enough until the mixture is fairly loose, but still has some body to it.  I’m not even sure what that description really means and I’m sure you don’t either, so here is a photo:

Then let it cook for about 5 minutes or until it has thickened, all the while stirring and scraping the skillet so it doesn’t burn.  You will know it has reached this stage when you can see the bottom of the skillet in the wake of your spoon/spatula.

The gravy should have a nice brown color to it.

Season it with a little salt as needed.  And pepper if for some strange reason you did not go for hot sausage.

Stunning.  Look at all of those brown bits. MMMMMMMMM.

Now the best part!

Fix yourself a sausage n’ biscuit (or 2) and a big ol’ glass of cold me-yulk:

Oh heavens.

My cousin Kristen had clearly lost her marbles and opted for blackberry jam with her sausage n’ biscuit instead of sausage gravy.

(why????????)

I’m all for sweet and savory but I just don’t know if I can get on board with this one.

Sausage and sausage gravy had such a good thing going…

Y’all come back now, ya hear?

Sugarlump

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