Southern Sausage Gravy

“Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out, and to be trodden under foot of men.” Matthew 5:13

I’ve noticed that foods that I consider “comfort foods” are those that take me back to my childhood. My Mom’s pineapple upside-down cake, my Pop’s manicotti, and my Grandmother Bryson’s sausage gravy and biscuits.

Taking a bite of this gravy is like stepping into a time machine, dialing the time of arrival to 1983 when I was 3 years old, and stepping into her kitchen. I remember standing on a stool next to her while she let me pat out the biscuits and put them in her baking pan.

Even though I was a pretty good cook when I got married, I did my best to recreate the foods that my loved ones served, to my new husband.

Gravy was one thing that I had to attempt several times before I got the consistency just right. There were times that I served my husband gravy so thick and pasty we could have spackled dry wall with it. There were other times that the gravy looked more like a creamy soup. But now, lucky for him, I’ve got it just right.

To make this Southern Sausage Gravy, you will need:

1 lb bulk sausage

3 1/2 tbsp all-purpose flour

2 1/2 cups whole milk {I’ve used 2% and it’s fine, I just prefer whole milk}

1/2 tsp salt

1 tsp black pepper

Step 1: Heat your skillet over medium high heat. Crumble your sausage into your skillet and cook to a golden brown. DO NOT DRAIN YOUR GREASE! This is the fat you need to make this dish.

Step 2: Thoroughly incorporate your flour, salt and pepper. Stir and cook for about a minute being sure scrap the bottom of your skillet. The flour can stick and burn if you aren’t careful. {I find using a whisk and a cast iron skillet are the best tools for this job.}

Step 3: Vigorously stirring with your whisk, pour in your milk. Stirring continually will work out any lumps giving you a smooth, creamy texture. Continue to stir and cook for a couple of minutes or until your gravy is the perfect, velvety consistency.