Skip to main content

What's This???



What's this, you ask?

This, my friends, is a big, steaming plate of "keep your man happy."

Nothing says "I'm glad I shacked up with you" like sausage gravy.

Sausage gravy is really easy to make. I've never measured the ingredients. It's one of those things that can make as much or as little as you want.

Devin made a batch of breakfast sausage the other day, so I figured I would whip up a batch of sausage gravy to go with the biscuits I made over the weekend.

The process is simple:

1- Fry your sausage patties in a skillet (a regular one, not a non-stick- unless you have a whisk coated with silicone). Remove them to an oven safe plate and put them in a 200 degree oven to keep warm til everything else is ready.

2- Add a little veggie oil if your sausage didn't render enough fat to make a roux.

3- Add a few handfuls of flour to the fat in the skillet and whisk it around for a couple of minutes, until it starts to darken a bit.

4- Add as much milk as you want. Basically add milk until it looks like you'll have enough gravy for your biscuits. Then whisk very frequently until it comes to a boil- then back the heat off and simmer it. You never know how thick it will get until it comes to a boil.

5- Add a little salt (taste to make sure you don't overdo it) and LOTS of black pepper.

6- Steal one of the sausage patties out of the oven and chop it up. Sprinkle the sausage in the gravy.

Serve with your biscuits and bask in the ever lasting love and affection of your mate.

Comments

Abby said…
Ha. My husband adores sausage gravy, and I've blogged it, too! Looks yummy.

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

Day 1 of Summer 2018!

There are obviously many things to enjoy about summer. Cooking is one of my favorites. Making creative meals at a leisurely pace is a luxury that rarely occurs during the school year. 
This is my first leisurely breakfast creation of the summer. I had leftover roasted sweet potatoes, so I threw them in my trusty cast iron skillet with some rough-chopped red onion and breakfast sausage. Devin likes his eggs scrambled. I like my hash topped with a fried egg. Either way you go- it was a suitable First Breakfast of the Summer!