Otoro's Ultimate Sausage Gravy
Per serving
This is classic Southern-style sausage gravy; two thumbs up from my relatives in Tennessee and Kentucky. I'm very proud. It's quick, easy and delicious. Besides the sausage, all other measurements in this recipe are approximate, I don't measure the flour or milk. And a note on the milk: do not use skim, it won't come out right. Spoon this gravy over biscuits, toast or just about anything.
Ingredients
4 serv.Step-by-step instructions
- 1
Heat a 10" to 12" skillet over medium high heat and add sausage.
- 2
Break up sausage with a wooden spoon. Add onion after a minute or two.
- 3
Once the sausage is cooked, use a teaspoon to heavily dust the sausage with flour.
- 4
Stir to incorporate the flour, you want it to coat the sausage and soak up the grease.
- 5
Once the flour has turned a very light brown (about 2-3 minutes) add the milk and bring to a boil.
- 6
Turn the heat down to medium and continue to stir, it should thicken up quite quickly. If the gravy seems to thick, add more milk.
- 7
Add the hot pepper sauce (I like Frank's) and 8-10 grinds of coarse black pepper. Stir and serve immediately. Bon Appetito.
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