I had a couple of pitifully hungover girls at the house for Sunday brunch yesterday…In my experience Biscuits and Gravy is the ultimate hangover/comfort food. And I know alot of people are intimidated by making gravy so I’m giving ya’ll a little tutorial….Maybe I’ll include one for the biscuits someday…
Grammy’s Cure All Country Gravy
1 pound pork breakfast sausage
1/3 cup all purpose flour
3 cups milk
Freshly ground pepper
Brown the sausage in a large skillet, breaking it up as it cooks.
When your sausage is fully cooked, drain off all but about 1-2 Tablespoons of the grease and then sprinkle the flour over the sausage. Stir until the flour has absorbed the grease and the sausage becomes sticky and bonded together by the flour paste.
Let the flour paste/sausage continue to cook over medium-low heat until the flour paste browns. This is an important step as the browning really adds to the taste. Yes, you can skip it and go straight to pouring in the milk but trust me when I tell you that being patient for an extra 3 or 4 minutes will kick the flavor up a notch…Sorry, I was channeling Emeril there for a minute…BAM! Ok, I’m done….
Add a nice sprinkling of seasoned salt & freshly ground black pepper. Pour in the milk and stir until its all well combined.
It will be all soupy and weird looking. The grease may separate a little from the cold milk at first, keep stirring…Take a deep breath, it’ll be ok! Keep stirring!!!
Medium-low heat people!!! If you cook it at too high a temperature the flour paste will settle at the bottom forming a thick layer and you’ll end up with lumps when you try to mix it back in with the milk that’s just sitting on top. Medium-low, and keep stirring!
Your efforts will be rewarded with wonderfully creamy, flavorful Country gravy! If you want gravy without sausage, just melt 3 Tablespoons of butter in your skillet, then add your flour and follow the rest of the directions…
My mission was successful as the hungover girls felt better afterwards…