Southern Sausage Cream Gravy

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the sausage in a large, straight-sided saute pan over medium-heat.
  • As the sausage cooks, crumble into small pieces using a fork.
  • When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
  • Add the shortening to the hot pan.
  • When the shortening has melted, add the flour, stirring it in slowly with a whisk.
  • Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
  • The mixture should smell nutty, not burned.
  • Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
  • Lower the heat to medium-low and simmer gently for 15 minutes.
  • Add the reserved sausage and pan juices to the gravy.
  • Mix well with a wooden spoon, seasoning to taste with salt and pepper.
  • The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
  • Split the biscuits in half; place the halves, split side up on individual plates.
  • Cover generously with warm gravy and serve immediately.
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