Lip Smacking Country Sausage Gravy

If you’re really hungry for biscuits and gravy like your grandma made, check out this recipe.  Years ago, my grandmother would get up at four o’clock in the morning to make her homemade biscuits and gravy for my grandpa.

Us kids couldn’t wait for the big cast iron skillet to be set to the side board on the old wood stove, because then, we knew that soon, out tummies would be full of the huge flaky biscuits and the absolutely wonderful sausage gravy, only my grandma knew how to make.  Grandma would be in the kitchen with flour on her cheek and her apron covered with the flour from the biscuit board.

Oh, what memories they were.  Make this country gravy recipe and get your kids or grand-kids hooked on old fashioned, down home, country cooking.  For years to come, they will tell stories of how you made this wonderful treat for them.

Ingredients you will need:

8 ounces of breakfast sausage

4 tablespoons of shortening

4 tablespoons of flour (I use self-rising but some people use all-purpose.)

Milk usually-1 ½ cups to 2 ½ cups  (May need to add more, if gravy is too thick)

Salt and Pepper to your taste

How to prepare:

In a skillet, break up the sausage with a spoon and cook over a medium heat, until the crumbled sausage if lightly browned.  Move the sausage to one side of the skillet and add the flour to the drippings on the other side of the skillet.  Brown the flour mixture, until medium brown and then gradually add the milk, stirring the sausage into the gravy.  Continue stirring over a medium heat until the gravy thickens.  If the gravy becomes too thick, add extra milk until it suits you.  Then add salt and pepper to taste.

Serve this wonderful gravy over hot split buttermilk biscuits, or serve with a complete country breakfast.  No complaints will be heard, just the smacking of their lips.

Resources:

http://www.free-old-time-cooking-recipes.com/country/biscuit-and-gravy-recipe.html

www.southernfood.about.com/od/gravyrecipes/r/bl60127c.htm

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