Madam BadWolf and I hosted our teenage grandson during the intermission between Christmas and New Year. And with all things teenage and male, food is essential (something about black holes being less ravenous); as such, I’ve fallen back to some of the recipes from my youth (Yes, I was a youth at some point.)
This is a simple, filling breakfast for hardworking field hands (or a teenage boy). It is pretty simple to create but does require attention to the creation of the roux and the incorporation of the dairy. I use a heavy cast iron skillet/chicken fryer to control the heat.
Sausage gravy is a traditional Southern breakfast dish in the United States. After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added. Occasionally, ingredients such as cayenne pepper or a spicy sausage are used to make a spicier gravy.
Sausage gravy is traditionally served as part of the dish biscuits and gravy and accompanied by other typical Southern breakfast items, such as fried eggs, sliced tomatoes and bacon.
Combination gravy is a variation resulting from using the combined fat of bacon and sausage to make gravy. The resulting gravy is slightly darker in color than straight sausage gravy and carries the flavor of the bacon.
- 1 Skillet Large, Cast Iron is my choice
- 1 lb Breakfast Sausage Mild or wild
- 1/3 cup AP Flour
- 4 cups Whole Milk Divided
- 2 tsp Black Pepper Fresh Ground
- Crumble sausage into a large skillet.
- Brown the sausage over medium-high heat until no longer pink and has rendered out the fat.
- Sprinkle on half the flour and stir to create a roux
- Add the rest of the flour bit by bit, stirring constantly
- cook the roux for another minute
- Add the milk slowly, stirring constantly
- Cook the gravy, stirring frequently, until it thickens.
- Add the pepper, and stir to combine
- Taste and balance, salt may be required
- Continue cooking until very thick, adding milk slowly to adjust the texture
- Looking for a lovely thick gravy
- Serve over hot biscuits.
One cannot have Sausage Gravy and Biscuits without biscuits; here is my Cat-Head Biscuit recipe. If you have not mastered biscuit making, use the canned buttermilk ones, the meal will still taste great.
Sourdough Discard Biscuits
- 100 grams Sourdough starter (just about the discard from a feeding, 1/2 cup)
- 40 ml neutral oil
- 3/8 tsp baking soda
- 1/8 tsp Salt
- 60 grams Flour Soft flour
- Preheat oven to 350
- In a medium bowl, mix starter and oil, mix well
- Add all others and stir to just combine
- Drop dough onto ungreased cookie sheet, by heaping tablespoons
- Bake until golden brown, ~ 12-15 minutes
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