White Gravy

White gravy is a Southern staple; no true Southern breakfast is complete without it.  This recipe was learned by watching my mom in the kitchen.  The sage sausage is in homage to my grandma Lena–a true Southern lady.

1 lb sage sausage
1⁄2 gallon milk
1 cube butter
salt & pepper to taste
1⁄3 cup flour (mounded)

Cook sausage. Remove sausage from pan and add butter to sausage drippings. Melt butter and mix in flour. Cook for +/- 3 minutes stirring continually. Add just under 1⁄2 gallon of milk. Raise heat to medium and continue stirring until thickened. Adjust thickness with remaining milk if necessary. Add some sausage back to gravy and serve over biscuits and eggs.

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