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.


Julie Double Knot

Sausage Gravy

In a heavy skillet (I use a cast iron skillet) fry up:

½ lb of breakfast sausage

Add:

½ Tb butter, melt into the cooked sausage

Add:

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.

 

Back to The Cascading Kitchen

Make sure to view this in desktop mode for all the details.

Print This Post Print This Post

Comments

Sausage Gravy — No Comments

Have an idea?