This old-fashioned country sausage gravy recipe is a classic topping for chicken fried steak, but it's also amazing served over buttermilk biscuits for a very hearty breakfast.
- 4 ounces sausage (ground pork, or pork sausage link with casing removed)
- 3 medium onions (green onions, light parts chopped, green parts sliced and reserved)
- 3 tablespoons butter
- 1/4 cup flour (all-purpose)
- 2 1/2 cups milk (cold)
- 1 pinch salt (to taste)
- 1 pinch black pepper(freshly ground, to taste)
- 1 pinch cayenne
- Lightly brown the sausage in a medium saucepan over medium heat. As it cooks, break the meat up into very small pieces with a wooden spoon. Add the light parts of the green onion and the butter; saute for a few minutes, until the onions are translucent,
- Stir in the flour and cook this pasty mixture for 3 minutes. Whisk in the cold milk gradually until combined. The gravy will thicken as it comes up to a simmer. When it simmers, reduce the heat to low and cook, stirring occasionally, for 15 minutes. Before serving, season with salt, pepper, and cayenne to taste.
Note: the thickness of this gravy is easily adjusted by adding another splash of milk towards the end of the cooking process. For an extra thick version, reduce the milk by 1/2 cup.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|