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Sausage-Bacon Gravy

Source of Recipe

From "Southern Biscuits" by Nathalie Dupree


Recipe Introduction

"Southerners dream about sausage-bacon gravy ladled on their biscuits, just like their grandmothers on the farm cooked. This is hearty enough for a Sunday supper, a late Saturday brunch, or a farmhand before a hard day's labor, which is the reason it was originally served. It does seem like gilding the lily to use both bacon and sausage in this gravy - so omit one of the other, if desired."

List of Ingredients

â—¦ 8 slices bacon
â—¦ 4 sausage patties
â—¦ â…“ cup all-purpose flour
â—¦ 3½ cups milk
â—¦ Salt and freshly ground black pepper


Recipe

Fry the bacon and the patties together in a large, heavy frying pan or iron skillet. When the bacon and/or sausage are crispy, remove and drain on paper towels as needed.

Stir the flour into the remaining fat and continue to stir a minute or two over low heat until it is slightly browned.

Stir in the milk and continue to stir until it thickens, 5 to 10 minutes depending on the size of the frying pan. Season to taste with salt and pepper, remembering the meat has salt and pepper in it already.
Serve over hot, split biscuits.

Makes 3½ cups.