Country or sausage gravy is an essential part of this southern boy's diet. Chicken fried steak, is still the "Blue Plate" special in most West Texas diner's. Having a couple of "go to" at home recipes can rescue a misplaced heart, longing for some Southern home cooking!
A key to country gravy is its peppery note. Some of this comes from the sausage choice. You must finish on this peppery note by adjusting the flavor profile with (only) fresh ground, black pepper, reaching a nice peppery hint in the back of the mouth..Salt, lightly, only to eliminate a "flour-y" blandness
What you need
- 1/2 Lb ounces pork sausage
- 4 Tbs butter or/plus oil (from sausage)
- 4 Tbs cup all-purpose flour
- 2 1/3 cups milk
- Salt and (a lot) of fresh ground black pepper, to taste
Instructions
- Cook sausage in a large skillet over medium heat, crumbling, until it is brwoned and is no longer pink. Remove sausage, and drain on paper towels, reserving up to 4 tbs drippings in skillet. Supplement with butter until equal parts fat and flour (for next step)
- Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute.
- Gradually whisk in the milk, and cook, whisking constantly until thickened.
- Stir in sausage
- Salt, and pepper to taste. Finish for about 30 seconds to meld the pepper.