Sausage Gravy

I was reluctant when my husband asked me to share my gravy recipe. This is the best gravy I have ever tasted and I wanted to keep its secret for myself; which is funny because the recipe was not mine to begin with. It was actually published in the premiere edition of the Taste of Home magazine. (You can search the TOH website for many wonderful recipes.) So I guess since it’s already out there, I can let go of my secret gravy seasonings.

 

Sausage Gravy

• 1 pound sage-flavored bulk pork sausage
• 2 tablespoons finely chopped onion
• 6 tablespoons all-purpose flour
• 1 quart (4 cups) milk
• ½ teaspoon poultry seasoning
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• Dash Worcestershire sauce
• Dash hot pepper sauce

Crumble sausage into a large saucepan, cook over medium-low heat until brown. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

Yield: 4-6 servings. From Mrs. J. N. Stine, Roanoke, Virginia.

Notes: First of all, in Oklahoma, we cook our gravy in a skillet not a saucepan. I use regular sausage and add ½ teaspoon ground sage to the recipe. I usually don’t have to drain the sausage before adding the flour. Sometimes I use hot sausage, but it covers up a lot of the other spice flavors. 2% milk works just fine. You can use any biscuits; I prefer ones made with Pioneer Baking mix.

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