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Granny's Sausage and Gravy

Source of Recipe

From "The Lodge Cast Iron Cookbook"


Recipe Introduction

"This gravy is sometimes called country gravy or milk gravy. In the early 1900s, it was the usual breakfast food served at logging camps, where they started calling it sawmill gravy. Today it's popular poured over big, hot biscuits and served for breakfast, lunch, or dinner."

List of Ingredients

◦  1 pound bulk pork breakfast sausage
◦  1 tablespoon canola oil
◦  3 tablespoons all-purpose flour
◦  1½ cups milk (or more as needed)
◦  Salt and freshly ground black pepper


Recipe

Cook the sausage in a large, deep cast iron skillet over medium-high heat, stirring until it crumbles and is no longer pink. Remove the sausage and drain on paper towels, leaving 1 to 1½ tablespoons of drippings in the skillet. Add oil to pan.

Sprinkle the flour over the drippings and oil in the pan and cook over medium heat, stirring constantly, until the flour is browned. Add the milk, ½ cup at a time, and cook until the gravy has the consistency you prefer.

Stir in the sausage, season with salt and pepper to taste, and serve.


Serves 6