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Monday, February 11, 2008

Sausage Gravy

I used the pan drippings after cooking our bratwurst for dinner, but you could certainly cook sausage just for breakfast! Pour off all but two tablespoons of the fat after cooking sausage. Heat remaining drippings and then sprinkle with two tablespoons flour. Stir well with a wooden spoon or heat-proof rubber scraper, loosening all the brown bits stuck to the bottom of the pan and making a smooth flour paste. Cook, stirring constantly, over medium heat for one or two minutes to brown the flour. Gradually whisk in 2 cups milk and bring to a boil. Simmer and stir for another minute or two. Season with sea salt and freshly ground pepper to taste. Add in leftover sausage if desired, but the drippings alone give the gravy plenty of flavor. Serve hot over split, toasted biscuits and enjoy!

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