Prep 10 mins
Cook 10 mins
My husband spent some time living down south while he was in the Coast Guard. His all time favorite dish from that area is "Biscuits and Gravy". I tried for 8 years, unsuccessfully, to come up with a version of sausage gravy to satisfy his craving and fond remembrances of "southern" sausage gravy. Until I found this little gem. It's a combination of a few recipes posted in response to a request I made in the 'Zaar "Recipe Request" form last year. I make it with MaryAlice's Baking Powder Biscuits (#87258) every time.
- 1 lb bulk pork sausage
- 2 tablespoons finely chopped onions
- 6 tablespoons flour
- 4 cups milk
- 1⁄2 teaspoon ground sage
- 1⁄4 teaspoon salt
- 1 dash nutmeg
- 1 dash poultry seasoning
- 1 dash hot pepper sauce (optional)
- Cook sausage and onion in skillet over medium heat.
- Drain all but 2 tablespoons drippings.
- Stir flour into sausage and drippings. Cook until golden.
- Gradually stir in milk and seasonings.
- Bring to a boil; cook and stir for 2 minutes or until thick.
Worderful and easy.
To save time I used a package of Brown & Serve Sausage (hot & spicy pork and turkey). I used a lot more than a dash of nutmeg and poultry seasoning trying to get some taste to it. The nutmeg gave it a nice touch. Next time I'll also add a lot more onions. I also added some dried parsley and some garlic powder. I think adding some cheese would be good too.
This is pretty darn good and probably my favorite. I do use a lot of fresh ground pretty because we love it and just a pinch of nutmeg.