Grandpa's Sausage Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One pound Jimmy Dean Sausage (Regular or Hot)
2 Heaping T of all purpose flour
One quart whole milk
Salt (½ teaspoon or less)
Black pepper (¼ teaspoon)
Dash of Cayenne
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Directions: |
Directions:Brown the sausage in a skillet over medium heat
Add the flour and brown it
Add ½ of the heated milk and bring to a boil
Add the rest of the milk, salt, pepper and cayenne stir and bring to a boil
Let simmer for 5-10 minutes (Be careful not to scorch the milk)
Remove from heat and serve over boiled russet potatoes or toast |
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Number Of
Servings: |
Number Of
Servings:Feeds Ruby and me for a week |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Bacon is my idea of the tastiest food around but a person cannot live by bacon alone. Sometimes it’s great to eat sausage for a change in diet.
Over the years I enjoyed sausage gravy at many restaurants and my men’s group, the Wobblies, meets at the local café in Audubon, Iowa at 7:30 on Saturday mornings. We talk about who won the high school football and someone will read a vulgar (This isn’t a ladies group so I don’t have to say risqué.) email or something from the web. We each put up a dollar to buy tickets for our lottery pool. But now I’m getting off the subject. We each get a half order of biscuits and gravy. If they are little short in the kitchen they may just add a little milk.
Ruby thought this menu sounded good to her but I certainly couldn’t take her to a meeting of the Wobblies. On the other hand the thought of eating more sausage had certain appeal to me, so Ruby found a recipe for me and I went from there.
My biggest improvement was to get rid of the biscuits and instead boil some new Irish potatoes. In my recipe I prefer whole milk (This recipe is the only time we use whole milk.) and I added some cayenne pepper and adjusted the proportions to suit my tastes. I make this dish a couple of times a month especially on those occasions when we don’t have anything else in the house for dinner.
Les Brue
Feb 2010
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