Saturday, October 13, 2012

Sausage Gravy

This is a true southern breakfast. Serve it with homemade biscuits and it will stick to your ribs all day

Sausage Gravy

1 pound sage-flavored bulk pork sausage

2 TBSP finely chopped onion

6 TBSP all-purpose flour

4 cups milk

1/2 tsp poultry seasoning

1/2 tsp ground nutmeg

1/4 tsp salt

Dash worcestershire sauce

Dash hot pepper sauce

Crumble sausage into a large saucepan; cook over medium low heat. Add onion; cook and stir until transparent. Drain; discard all but 2 TBSP of drippings. Stir in flour, cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add the seasonings; cook and stir until thikened. To serve, slice biscuits and spoon gravy over biscuit halves.

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