If it were possible, I'd love to have this flowing through my veins! Mmm it was so good ladled over the chicken fried steak and buttermilk biscuits!
Now I'm not gonna lie, this is chocked full of calories and fat, so if that sorta stuff bothers you then you're at the wrong recipe! I was on a mission to cook a 100% authentic, made from scratch Southern meal - plus, everything in moderation, right? Amen!
1 lb. bulk pork sausage (*see note below)
2 Tbsp butter
3 Tbsp flour
1 cup cream (*see note below)
2 cups milk (I used 1%)
1/4 tsp ea. salt, onion powder, garlic powder
1/2 tsp. black pepper
To start, brown the sausage in a high-sided skillet. (I found this Jimmy Dean Naturals with no preservatives and it was really tasty!)
Once the sausage is cooked, remove from the pan with a slotted spoon, leaving the drippings in the skillet. Surprisingly, there were barely any drippings, maybe 1 tsp, so I added the 2 Tbsp of butter to melt. Next, add the flour and stir to form a roux and let it tan for a little bit.
Add your cream and milk. (To be honest, you could make this with just milk, but I wanted it to be indulgent and I also had cream from the butterbeans on hand.) Whisk until the roux is dissolved and add the spices. Let simmer for a few minutes until it begins to thicken and then add the sausage back in.
You can eat it right out of the pan with a spoon (my vote!), or be civilized and spoon it over some good Southern food!