Cascading Kitchen Notes
A Fall Dinner to make you all warm inside.
This is truly a southern tradition and it’s a great way to turn our pumpkin/apple waffles into a savory dinner.
Veggie Croquette Casserole
Use this gravy as a base, add our Veggie Croquettes on top and bake. Quite comforting in addition to turning the kids into cauliflower and broccoli enthusiasts.
Sausage Gravy
In a heavy skillet (I use cast iron) fry up:
½ lb of breakfast sausage
Add:
½ Tb butter, melt into the cooked sausage
Add:
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.