Annie's Simple is Better! Sausage Gravy

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Annie's Simple is Better! Sausage Gravy

Brown the sausage, then scoop it out of the pan to let it cool so you can crumble it. The cheapest, most heavily seasoned, most fatty sausage patties are the best for this type of gravy.

Add about 3-5 tablespoons of flour to the pan drippings and stir over medium heat until all flour is moistened with fat (mmm, good!).

Start by slowly adding whole milk WHILE STIRRING BRISKLY with a whisk, until you've added about 1/2 to 3/4 of a gallon. Keep stirring and allow to thicken. Add the sausage crumbles.

In an ideal world, you'll be able to let this sit, thicken and infuse even more before you serve it. If you need to thin it down, add more milk.

Add salt and pepper to taste.

Just remember, cheaper is better for the sausage--makes the gravy have more and better flavor.

--Annie (who thinks you should also make up a mess o cheese grits)
(2/21/01)

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