… and the rest is gravy.
I remember when I was young a friend of mine and I tried our hand at making gravy. We felt if we could make good gravy then anything we wanted to do in the kitchen could be possible. We approached our experiment with trepidation because we had heard that gravy was a mystery, something only a pro could really master. I mean, the possibility of lumps forming was a nightmare to imagine. All our worry was in vain because gravy is easy.
I can still see us standing in the kitchen at the stove with my mom on the phone giving us step by step instructions. We did pretty well except the “season to taste” direction my mom gave didn’t exactly work out because we didn’t taste the gravy until after we seasoned it. That was our first culinary lesson about going easy on the salt. Still, my friend’s parents ate what was prepared for them with great delight and wouldn’t let on that everything wasn’t just wonderful.
Gravy in the vernacular can mean extravagance, easy, above what is needed and cool, and I agree with them all. This particular gravy I’ve only eaten on one thing and that is biscuits. We were out to eat breakfast the other day and my daughter-in-law order chicken and waffles which was covered in sausage gravy. I have to say that it looked so indulgent and tasted wonderful. So, don’t be afraid to try this gravy on other things, but definitely try it on your biscuits.
Ingredients (Serves 3)
½ lb. ground pork sausage
3 tbsp butter
3 tbsp flour
1 ½ cups of milk
Brown sausage over medium heat and then remove from the pan.
Melt the butter in the pan and add the flour. Cook stirring over medium heat for two minutes.
Add the milk into the pan and stir constantly until thickened about 5 minutes.
Return sausage to the pan and add salt and pepper to taste.
- (Serves 3)
- ½ lb. ground pork sausage
- 3 tbsp butter
- 3 tbsp flour
- 1 ½ cups of milk
- Brown sausage over medium heat and then remove from the pan.
- Melt the butter in the pan and add the flour. Cook stirring over medium heat for two minutes.
- Add the milk into the pan and stir constantly until thickened about 5 minutes.
- Return sausage to the pan and add salt and pepper to taste.
- Serve immediately.