Mamaw Carey’s Southern Sausage Gravy
A real southern dish that will surely stick to your ribs. I can remember my Mom fixing this dish for various occasions, and not just for breakfast.
Special dinners, such as Thanksgiving or Christmas dinners always had a side of sausage gravy on the table.
Preparation time: 45 minutes to 1 hour
Serves: 4 to 6
- 1 lb mild sausage roll
(Bob Evans or Jimmy Dean is best)
- ½ cup all purpose flour
- 2 to 2½ cups of milk
- Salt and black pepper
- Cut sausage roll into 1/4 inch patties and fry them in a deep skillet.
- Remove cooked patties and set them aside to cool slightly.
Leave as much of the sausage grease in the pan as possible.
- Add flour to left over grease.
Scrape the mix with a fork to mix the grease and the flour until it becomes light brown.
- Add the milk and stir thoroughly.
- Crumble the sausage patties into the skillet and stir the mix.
- Add salt and pepper to desired taste. More pepper than salt!
- Allow the mix to boil, then reduce the heat and stir constantly until thick.
- Thickness is up to you.
If it’s too thick, add a little more milk (1/4 cup at time).
If it’s too thin, add flour (1 tblspns at a time).
- Serve plain, over country biscuits or buttered toast.
Personally, I think serving over home made biscuits is best.
- Consider sauteing chopped onions with the sausage to add a bit of flair.