Pepper Sausage Gravy

Don’t cook as long after adding the milk if you want a thinner gravy. But this version will definitely stick to your ribs and biscuits.

There are so many things that remind me of my mother’s cooking. But waking up to sausage gravy cooking on the stove and fresh biscuits in the oven ranks high on the list of wonderful memories. I don’t know what she put in her gravy, but this one is pretty darn close. Oh, and go crazy with the pepper, if that’s your thing.

Software

·         1 # sausage (breakfast sausage is best, but I’ve done this with Italian sausage for a different twist)

·         2 T. butter

·         2 T. flour

·         1 c. milk, room temperature

·         Freshly ground pepper

Method

1.       Make the Cast Iron Buttermilk Biscuits first (recipe here). While they are in the oven, heat a medium sized skillet over medium heat and cook the sausage.

2.       Once done, drain the fat and remove the sausage to a bowl.

3.       In that same skillet, melt the butter until bubbling.

4.       Sprinkle the flour in the melted butter and whisk, creating a roux. Cook for about 1-2 minutes.

5.       Remove from heat and carefully whisk in the milk. Be aware of steam.

6.       Once all the milk is added, return to the heat and add as much ground pepper as you like.

7.       Cook until slightly thickened, stirring occasionally.

8.       Remove from heat again and add the sausage, stirring until well mixed.

9.       Serve over the split biscuits.

10.   Enjoy.

Variants

Change up the type of sausage to fit whatever flavor you want. Besides biscuits, this makes a great gravy over fried potatoes. The recipe makes four servings, but it does scale. Just make sure you use a larger skillet if you do. If you want something spicy, add about 1/4 to 1/2 teaspoon of cayenne when you add the milk. Your heat tolerance may vary.