Good luck. This old country staple is never made with a formal recipe, but rather to each cook's own taste.
Ingredients
- Ground sausage [Jimmy Dean in a chub roll works fine]
- Flour [1/4 to 1/2 cup]
- Milk [2 to 4 cups]
- Salt & Pepper
Directions
This works best in a cast iron skillet, but teflon is fine. Brown sausage according to package, do NOT drain. Push sausage to the sides of the pan. Sprinkle flour into the sausage grease and stir with a wooden spoon until the flour is a light carmel color. Once the flour is as brown as you like it, begin slowly pouring the milk into the skillet, stirring the sausage and flour into the milk. Allow the milk to boil slightly stirring the entire time. The gravy will thicken on its own. Add more or less milk to get the consistency that you want. Season with salt and pepper.
Good over biscuits, garden ripe tomatoes, or cantaloupe. Depends on what part of the country you order the gravy in.
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Submitted 6/13/05.
Source: My Grandma
Submitted By: Cindy Dettner
cdettner@rcip.com
Country gravy