In a heavy skillet (I use cast iron) fry up:
½ lb of breakfast sausage
½ Tb butter, melt into the cooked sausage
2-1/2 Tbs white flour
Stir thoroughly and cook on medium heat for about 5 minutes. 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
- 1/4 tsp sea salt & (Add salt to taste. Commercial Sausage includes a lot of salt so this recipe starts out light)
- 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.
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