Sausage gravy recipe
- 1 lb link sausages
- 2 tablespoons butter
- ¾ pint milk
- ¼ pint heavy cream
- ½ teaspoon black pepper
- dash cayenne pepper
- 2 tablespoons flour
I find combining milk and heavy cream gives a rich taste, but if you only have milk, that works well also. Adjust the amount of pepper to suit your tastes. This will serve two.
First, add the butter to a skillet, turn the heat to medium, melt the butter and add the sausages. Fry the sausages until brown all over.
When the sausages are browned, break them up in to small pieces with a wooden spatula.
Fry the sausages until the pieces are going crispy.
Now, sprinkle in the black pepper and cayenne, fry a few seconds and sprinkle in the flour. Fry this for a minute or so and remove the skillet from the heat.
Now, slowly pour in the milk and cream, stirring all the time until the required thickness is reached. You may need to add a little more or less, depending on how thick you want the gravy.
This was served with homemade buttermilk biscuits and fried eggs.