Joey's Best Sausage Gravy
From the time he was born, my brother Joey adored my sausage gravy. After he could drive, it never failed that when I would come to town, he'd shortly show up with a grocery bag. He'd have a pound of sausage, a pound of butter, and a jug of milk. He even eventually developed a song about my gravy - which cracked me up and guaranteed that I'm make it for him every time.
In some ways this is the real deal - Mountain, Southern Appalachian comfort food. In other ways I 'popped' it. Originally sausage gravy in the poor rural mountain south was made only with the 'drippings' - the grease - leftover when the sausage had been cooked. It was mixed with flour, cooked off and milk whisked in. This was the traditional white gravy served over biscuits.
Over the years I left more and more of the sausage in the pan to increase the 'sausageness' of it, and to give it body. Yes that's a word. Hush. Eventually we decided it just rocked when I left the whole daggone pound in there.
I still claim that this is Appalachian Southern to the core - since I am - and I make it. So there. What I do NOT claim is that this is diet food. It is not. But do what I do. Make something a couple of times a year as a treat - and make it right, instead of having the mediocre stuff more often. You'll be glad you did. And you'll see why this deserved a Joey-song on it's own.
1 lb pork sausage
3 Tbl butter
1/4 cup flour
3 cups milk
salt and pepper to taste
- Cook sausage over medium heat in a large skillet. A potato masher really helps break up and crumble the sausage as you cook. If you don't have one, just mash it with a spatula as you cook to break it up as much as possible.
- Once the sausage has browned, add the butter to the pan. Allow it to melt fully, stirring it into the sausage.
- Sprinkle flour over the sausage, stirring to fully incorporate it.
- Slowly add milk to sausage, stirring constantly, and bring the mixture up to a boil. Allow to simmer for at least one full minute - then turn off the heat.
- Serve immediately over biscuits or dry toast.
- The Thrillbilly Gourmet
Combining classic technique with everyday food for spectacular results!
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