Sunday, December 20, 2009

Southern Sausage Gravy

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!

5 comments:

doggybloggy said...

what a great looking plate of food - I love this gravy!

Michelle said...

Totally done like a pro! I read your buttermilk biscuit entry 3 times...debating whether i can make it, but finally gave up. Biscuits just seem to difficult for me...and i hate failure! Yours looks SO GOOD though...did someone teach you how to make 'em Christina?? Ahh i'm so chicken. i'm embarassed now. :P Hope you had a wonderful weekend darling!!

Christina said...

OMG Michelle, try them! It's really easy, I promise. I'll agree that a lot of baking things (esp. including yeast) are hard, but these aren't. You don't even need to roll or let them rise or anything. It's literally making the batter, turning it out, pressing it w/ your hands, then cutting the biscuits - which you saw I just did w/ a glass! No special tools required or extra steps!

The Diva on a Diet said...

Biscuits and sausage gravy is one of my dad's favorite breakfasts ... and he's not even Southern. They look delicious, Christina!

Chef E said...

Yum, I often crave this food of my southern roots! both are delish, and now I have to go make some...