Cascading Kitchen notes:
This is truly a southern tradition and it’s a great way to turn our pumpkin/apple waffles into a savory dinner.
In a heavy skillet (I use a cast iron skillet) fry up:
½ lb of breakfast sausage
½ Tb butter, melt into the cooked sausage
2.5 Tbs white flour
Stir thoroughly and cook on med. heat for about 5 min.The mixture should look a bit brown, giving the roux (that’s what you just made) a nice toasty flavor.
Whisking constantly add:
- 3 cups of milk…if it’s for company use 3 cups of ½ & ½
- 1 tsp sea salt &
- ½ tsp black pepper (I like things with more pepper so I’d be inclined to use 1 tsp black pepper)
Keep the whisk moving for about 5 minutes, until the gravy thickens.
Serve over hot pumpkin waffles for a fine supper.