Monday, September 30, 2013

Sage Sausage and Gravy

This is a Southern staple; without sausage and gravy, farms would not be plowed, homes would not be built, and sermons would not be given. It is the heartiest of all breakfasts that fueled the South.

Sage Sausage and Gravy

1 lb. sage sausage (bulk)
1/3 cup flour
3 1/2 cups whole milk
Salt and pepper
Biscuits, prepared and warm


Brown the sausage in a large skillet, making sure to crumble the sausage as it is cooking. Reduce heat to medium-low. Pour in about half of the flour and allow the sausage grease to soak it up. Continue to gradually add flour until all is gone. Stir and cook for 2 minutes. Add milk, and stir constantly.

Allow the gravy to thicken by keeping it on medium-low heat and stirring it. Expect this to take several minutes. Add salt and pepper to taste (more pepper than salt), and continue to cook and stir until the gravy is thick. Add more milk if gravy becomes too thick.

Cut biscuits in half and spread open on a plate. Spoon gravy (generously!) onto biscuits, and serve hot.

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