The secret is in the black pepper, the sage and the poultry seasoning. Bland is not what you desire with sausage gravy. This dish is good for breakfast or a weekend dinner or brunch. It is one of my favorite comfort foods.
Serve the sausage gravy over fresh baked biscuits, homemade cornbread or grits. It should be thicker than most types of gravy. Wall paper paste consistency comes to mind. This is not diet food by any stretch of the imagination but most men love it.
• 1 lb. of bulk pork sausage
• ½ diced onion, can be omitted
• Flour, enough to thicken
• Milk or half milk, half water
• 3 teaspoons of chicken bullion
• a lot of black pepper to taste
• 1 to 2 teaspoons each of sage and poultry seasoning
Heat a large frying pan or deep pan. Crumble in the sausage and diced onion, if you are using that. Stir and break up the sausage as it browns. Have the milk or milk and water close by. Began to sprinkle in the flour a bit at a time, stir until the flour has absorbed all the fat in the pan and a bit longer to get raw flour taste out. Add the liquid slowly and continue stirring. It will begin to thicken immediately. Turn down the heat to simmer. Add the seasonings and simmer a bit longer. Taste and correct the seasonings. You need no salt, the sausage contains enough.
Serve hot over biscuits or cornbread.
Most restaurants in this area serve a version of sausage gravy and biscuits on their menus. Some are good, others are darn right nasty. Those are usually the places whose corporate offices insisted the managers and cooks use only prepackaged ingredients bought from the main office and allowed no alterations or additions.
Like all good things eat this only in moderation. It was my breakfast of choice when I worked nights.
You might be tempted to drain off most of the sausage fat but don’t. It adds the right flavor and consistency. I’ve known some cooks who added bacon to this recipe. Not too bad.