07 June 2014


Sausage gravy and biscuits, mmm...and so easy to make, too.

1 lb sausage
Salt and pepper

Notice there are no quantities listed for flour and milk. This is one of those things that you have to play by ear, so to speak. I use a 10" cast iron skillet to make this.

First, fry the sausage up, crumbling it as you cook it. When it is done clear through, stir in flour one heaping spoonful at a time (I use a serving spoon, just like my mother used to use) until the grease is all absorbed. Be careful not to put too much flour in, you want the mixture to be moist.

Stirring constantly, add milk until you get to the desired consistency. You will probably have to add more milk as the mixture cooks down because it will thicken as it heats. Cook until it is warmed clear through. Salt and pepper to taste (I also add a couple of turns of the Italian herb spice weasel).

Serve over freshly baked biscuits. (I cheat and use wompum biscuits...those are the kind where you peel the label and wompum on the counter...)


Angus McThag said...

You seem to have stolen my mom's recipe.

I saute some chopped onion in olive oil first then add the sausage to that.

It also works with hamburger (which I bet you knew) and Italian sausage. The Italian sausage came from not paying attention at the store but the results were excellent.

Robert Fowler said...

With the boys here last week,we had my world famous biscuits and gravy 4 days out of the 7 they were here.

I like mine with some over easy eggs thrown on top.

Larry said...

Angus, I knew about the hamburger of course but I'll have to try it with the Italian sausage. Robert, that's the best way to have them.

Looks like we Iowa boys know sausage gravy. :D

Thanks for dropping by!