Sausage Gravy

By Rick | October 28, 2011 | Comments 1 comment

Sausage gravy, a Southern staple, has been a Huggins family favorite for generations. No true Southern breakfast is complete without it. The sage sausage is in homage to my grandma Lena — a true Southern lady. I learned to make this, arguably the best of all breakfasts, watching my mom prepare it time and time again in our family kitchen in Southern California. I may just be superstitious, but I swear the gravy tastes best when it’s made in my favorite cast iron pan!

INGREDIENTS
1 lb sage sausage
1 cube butter
⅓ cup flour (mounded)
½ gallon milk
salt & pepper to taste

DIRECTIONS
Cook sausage; remove meat from pan and add butter to sausage drippings. Melt butter and stir in flour. Cook for +/- 3 minutes stirring continually. Add just less than ½ gallon of milk. Increase heat to medium and continue stirring until thickened. Adjust thickness with remaining milk if necessary. Add salt and pepper to taste; stir some of the prepared sausage into gravy (to taste). Serve over buttermilk biscuits and eggs.

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