This is the next recipe in the Southern Country Breakfast series. Sausage gravy is a Southern tradition that my family has indulged in for many years. Now that we are all watching our waistlines, we only have it for family get-togethers, but it always tastes yummy and brings back wonderful memories of the big country breakfasts that my grandmothers used to serve. You can also use low fat turkey sausage. If you do, you'll need a tablespoon or two of olive oil to brown it.
Enjoy this over hot biscuits.
[Updated April 20, 2011.]
Southern Sausage Gravy
Adapted from Germaine McClure.
Servings: 6
Calories: 269kcal
Equipment
- 10-inch cast iron skillet
- potato masher
Ingredients
- 16 ounces pork sausage
- 3 tablespoons unbleached all-purpose flour (or heaping tablespoons of pancake mix)
- 16 ounces milk to start (plus more as you go)
- salt to taste
- pepper to taste
Preparation
- Crumble the sausage and brown it in the skillet. Use a potato masher to break up the meat until you have fine morsels, or leave some chunky as desired.
- Make a roux. Add the flour to the skillet and cook, stirring, until the flour turns brown and blends in well with the meat. If there are some drippings still loose in the pan, add another tablespoon of flour. You'll want it to be dry, not greasy. Continue adding flour as necessary.
- Add milk and stir well. Cook over medium heat for 10 to 15 minutes or until thickened. Continue adding ¼ cup of milk until the gravy is thickened, but not pasty. Season with salt and pepper to taste. Serve over hot fresh biscuits.
Nutrition
Calories: 269kcal | Carbohydrates: 4g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 516mg | Potassium: 293mg | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
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Robin Boyle says
Not spam!
Hi, Andrea. I was just wandering around the Internet this gorgeous Easter morning looking for a sausage gravy recipe for a special breakfast. My husband Jim and I spent 12 years in the Upstate of South Carolina where we learned to love (too much) Southern cooking. It's been seven years since we headed south to Florida then north to Michigan and neither place had real Southern food. Restaurants and friends alike outside the South would apparently try for something authentic, but to no avail. Same thing when I lived in Paris during the late 60's. I haven't had real French bread since then, not anywhere. Come to think of it, I ran into an Irish bread in Ireland a couple of years ago and can't find that, even on the Internet. It's not "Irish Soda Bread," but it was served all over the country every morning and I can't figure out what to ask for on Google. Anyway, nice talking to you, love your site, will bookmark and come visit.
Cheers,
Robin