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Southern Sausage Cream Gravy

Source of Recipe

My version of a recipe from David Rosengarten’s “It’s All American Food”


Recipe Introduction

This is an interesting book. Good antidote to the ‘American food sucks’ mentality! Really good version of sausage gravy. Makes a very rich tasting, smooth gravy. I have made this with half skim milk and half fat free half and half and it worked just fine. Serve with biscuits, of course!

List of Ingredients

1 lb. crumbled pork breakfast sausage
2 T. Crisco
¼ c. AP flour
3 c. cool milk (or a mixture of evaporated milk and milk)
Hot sauce
Nutmeg
Worcestershire sauce
Salt and pepper



Recipe

Place the sausage meat in a large, straight-sided sauté pan over medium heat. As the sausage is cooking, crumble it into small pieces. Once all of the sausage crumbles are lightly browned and fully cooked, add the Crisco to the pan. Once it has melted, add the flour, stirring it in slowly. Stir the mixture constantly to brown the flour evenly. Cook the mixture until the flour is slightly browned (about 3 – 4 minutes). The mixture should smell nutty, not burned. Then add the milk to the pan, stirring the mixture constantly with a whisk until the gravy comes to a boil. Add a pinch of salt and a good amount of pepper. Scrape a little nutmeg into the pan and add a couple of shots of hot sauce and Worcestershire. Lower the heat to medium-low and simmer gently for 15 minutes, stirring often.

Taste and adjust seasonings, if needed. Sausage gravy needs LOTS of pepper. The gravy should be a medium-thick sauce; if necessary, the gravy can be thinned by adding warm milk.

Serves 6.