Yesterday you saw me making Sourdough Buttermilk Biscuits, today I’ll demonstrate and provide my personal recipe for Sausage Gravy to go with it.
Start with a good size pan or pot and melt a couple of tablespoons of reserved bacon grease (or your favorite lipid). Sweat a large onion that has been medium chopped in the grease until well softened (not browned – medium heat for about 7 minutes). Add and break up one pound breakfast sausage and brown thoroughly. Add about 1/2 cup AP Flour (perhaps left over bench flour from making your biscuits). Stir until thickened. Slowly, in stages, add between 3 and 4 cups milk until you reach desired thickness. Important to go slowly and stir well. Add, to taste, Worcestershire Sauce and Tabasco Sauce (think of this as your salt and pepper). Simmer for 5 to 10 minutes and pour over split biscuits. Enjoy.
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