4.3 Sausage gravy

A staple of the South, this is basically a must-have to go along with biscuits.

Source: Passed-down directions.

Ingredients:

Ingredients

Tools

Breakfast sausage

Frying pan or skillet

Flour

Spoon or fork

Almond milk

Preparation:

  1. In the pan/skillet, fry the sausage. Smash it a bit to make it produce more grease. The more the better.
  2. Add approximately equal parts almond milk and stir together. The milk should start to cook off so that the gravy thickens up.
  3. Add salt and pepper to taste.
  4. If you want more, add more flour and milk. If it’s too runny, add some flour only, or let some of hte milk cook off.
  5. Put it on fresh biscuits and get fat enjoy. Add a sausage patty on the biscuit as well.

Variations:

  • Use bacon instead of sausage. Not as great with the resulting gravy, in my opinion, but is a source of grease. Plus, you get bacon.
  • If the sausage didn’t break up at all, you may want to add some bits of the sausage back into he gravy.

Notes:

  • Breakfast sausage comes in many forms. I try to avoid links or pre-made patties, as I think they tend to produce less grease, and less little bits of sausage that fall off to get mixed in with the gravy.
  • I mentioned this in the introduction, but for this recipe especially, don’t use sweetened or flavored almond milk. It’ll still work, but it definitely changes the flavor in a way that I don’t really like.