The following recipe is a favorite in the south eastern portion of the United States. This Southern dish may serve as a side or main-course meal, and is great on a cold winter morning, or for that special brunch.
Buttermilk biscuits are best for this dish, and you may make or purchase your own. Serve approximately 5 oz. of sausage gravy over an open-face biscuit, and watch your quest smile...
Southern Style Sausage Gravy
- 1 lb of sage sausage
- ½ stick of butter
- 6 tablespoons of all purpose flour
- 1 quart of whole milk
- ½ teaspoon of cracked black pepper, or for an extra kick, red pepper flakes may be substituted.
- Use a heavy skillet, and medium heat. Crumble sausage into the hot skillet, and cook until browned, stir frequently, and drain the grease. Add the butter, and when melted, slowly introduce the flour. Cook for approximately 4 minutes, while stirring frequently.
- Slowly add the milk while constantly stirring. Add the cracked black pepper, and adjust to your taste. Salt may also be added, but is not required.
- Bring product to a simmer, remove from heat, and enjoy.
This recipe should be enough to serve 6 guests with a suggested serving size of 5oz.
Bill Wimberly is a corporate chef in Baltimore, MD. His personal goal in the food world is to enjoy the simple pleasures in a complex world: enjoy real people food, with fresh ingredients that people have actually heard of! Bill has hands-on experience in restaurants, institutions, and food manufacturing operations. He has also served as Corporate Executive Chef for several restaurant and catering companies, and Plant and Operations Manager for several food manufacturing companies.
