Country Sausage Gravy

This is a family favorite that my dad taught me long ago. It’s very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits.

Step: 1

In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

Step: 2

Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don’t forget to scrape the bottom of the pan. Add the sage and thyme.

Step: 3

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.

Step: 4

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Per Serving: 700 calories; protein 19.7g; carbohydrates 20.3g; fat 60.1g; cholesterol 117.8mg; sodium 1389.3mg.

Getting stay in and cook your food instead of eat in the evening out is good a step in the best way if you’re focusing on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eat than by making it homemade Mastering the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .