It was again time to feed my "southern roots" with some sausage gravy over biscuits.
My mother was born in Texas, moved to Oklahoma, and then grew up in Arkansas before coming to this farm as a new bride in April of 1930. I
Yesterday, I browned the sausage; then, made the gravy. I refrigerated this overnight. Today, after church, I quickly made up the cheddar biscuits and this is what I ended up with.
- 1 pound tube of pork sausage (I used the sage flavored variety)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 of 12 oz. can whole evaporated milk
- 1 of 12 oz. can water
- salt and pepper, to taste.
I browned this sausage in a large skillet over medium-high heat until it was brown. Then, I removed it from the pan with a slotted spoon and set it aside, but left the drippings in the pan for making the gravy.
- Stir the butter into the drippings until melted.
- Sprinkle the flour into the drippings/butter mixture and stir until smooth.
- Reduce the heat to medium, and cook this drippings/butter/flour mixture only until light brown.
- Gradually whisk in the milk until all is smooth, and cook until thickened. You must constantly stir this to prevent sticking/scorching. This period of cooking will "cook" the mixture and eliminate a "flour" taste.
- Season with salt and black pepper.
- Stir in cooked sausage.
- Reduce heat to low and simmer for 12 to 15 minutes. If gravy becomes too thick, you can stir in a little more milk.
Here are the links to two of my favorite biscuit recipes-- they are already posted in this blog:
...and,...the recipe for the biscuits I made today is here: