Growing up, a cold-weather dinner or supper often was sausage gravy on slices of white Bond bread. It was easy and inexpensive since we raised pigs for their meat and cows for their milk. In addition, my mother used a lot of “hog fat” as oil. It was a filling and good dish.
When I got older and started doing my own cooking, I remembered that meal. I started experimenting with different sausages from the supermarket until I came up with a combination I like.
When I introduced the dish to Patti, she really liked it. Her father wanted to try it. So, I made it for him. He loved it and asked for my recipe. Because of the fat content, I don’t make it often. However, when I do, I also make pancakes to go with it. They’re much better than soft white bread.
1/2 pound bulk sausage (¼ pound sweet and ¼ pound hot)
1/4 cup olive oil
¼ cup flour
2 cups milk
In a large cast iron skillet, slowly brown the sausage. Once all is cooked, drain off the sausage fat. Return the skillet and meat to the stove over moderate heat. Add the oil and stir well to mix. Slowly add the flour, a little at a time, stirring often.
When all is mixed and has thickened, slowly add the milk, again stirring constantly until all of the milk has been added. Allow to cook a couple of minutes. Then lower heat to keep the gravy warm until used.
Since we prefer pancakes with this, I make them while the sausage is cooking. I use the easy pancake recipe from “Joy of Cooking,” leaving out the salt and sugar.
Refrigerate leftovers, both pancakes and gravy, to use within a few days.
Enjoy and stay safe.
If you have suggestions or questions for this column, please contact me at guthrielarason@verizon.net.
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