Shelton Sausage Gravy
This recipe has been in my family for at least two generations, possibly more, as my grandmother cannot remember which of my family members gave it to her! As she has been diagnosed with ALS (Lou Gehrig's disease) and is advancing in its progression quickly, she can't make it anymore, but my mother and I carry on the tradition for her! This recipe is a testament to her memory. She is still with us as of this posting, but in the future, I'll be able to remember her every time I make it. Emotional attachments aside, it's the best sausage gravy I've ever eaten, hands down, and tends to contain more sausage than even the best restaurants can fit into their versions! It isn't healthy - at all - but you'll at least die happy! Of course it's recommended that you bake your own biscuits from scratch, but failing that, frozen biscuits will work just as well. (You can probably use the refrigerated tube kind too but I always use frozen, they're just better somehow in my opinion!)
INGREDIENTS
Nutrition- 1lb bulk sausage
- 2
- 6tablespoons flour
- 1
- 1⁄4teaspoon ground nutmeg
- 1⁄4teaspoon poultry seasoning
- 1⁄4teaspoon Worcestershire sauce
- 1⁄4
- 18biscuits
DIRECTIONS
- In a large skillet, cook the sausage, but do not brown or crisp. When using pork, this distinction is very clear when you see it in the pan, so don't worry about missing the mark.
- Add the onion and cook until transparent.
- Drain off all but 2 tablespoons of fat from the pan.
- Add the flour and stir it in well, then cook on medium heat for 6-7 minutes.
- Add the milk all at once and add seasonings.
- Cook until thickened. This takes awhile because of the amount of liquid - for me it usually takes anywhere from 10-20 minutes. Keep an eye on it and your patience will be rewarded.
- Place 3 biscuit halves on each plate and top with gravy. Serve and enjoy!