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Tittle : SAUSAGE GRAVY
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SAUSAGE GRAVY

SAUSAGE GRAVY

When served with baking powder biscuits, this sauce becomes the famous and beloved Southern breakfast dish called "biscuits and gravy." Sausage gravy is equally tasty served over mashed potatoes or toast.

4 to 6 servings

INGREDIENTS

• Oil or butter -- 2 tablespoons
• Onion, finely chopped -- 1
• Breakfast sausage -- 1 pound
• Flour -- 1/4 cup
• Milk -- 3 1/2 cups
• Fresh or dried sage, chopped or crumbled -- 1 tablespoon (fresh) or 1 teaspoon (dried)
• Parsley (optional), finely chopped -- 1 tablespoon
• Salt and pepper -- to taste
• Tabasco or other bottled hot pepper sauce (optional) -- a few good dashes

METHOD

1. Heat oil or butter in a large saucepan or skillet over medium heat. Add the onion and saute until translucent, about 3 or 4 minutes.
2. Stir in the sausage and saute until cooked through, breaking it up with spatula as it cooks.
3. Sprinkle in the flour and stir in well to get rid of any lumps. Stirring constantly, cook the flour for a couple of minutes over medium-low heat.
4. Whisk in the milk until smooth, and then add the herbs and salt and pepper to taste. Bring to a boil, and then reduce heat to low and simmer for about 10 minutes.
5. Adjust seasoning and add a few dashes of hot pepper sauce if you like. Serve over buttermilk biscuits or toast.

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