So I made a huge brunch yesterday that just made my husband so happy, my wife meter just went up a few notches higher. He couldn’t stop thanking me for the meal all day! 🙂
So if you love a
Southern guy who just can’t live without breakfast, then you gotta learn to make sausage gravy. Every woman in the South has to learn how to make gravy. It’s required even though you’re a Filipina transplant like me. lol!
This is the plate that almost made my dear husband nearly swoon:
Sausage gravy is typically served over biscuits but since I have to infuse some Filipino food to this Southern table, this gravy was poured over garlic fried rice. I know, the horror!, right? But it made him happy and we don’t always eat this way so I suppose it’s ok.
So here’s how you make Sausage Gravy. I made a small batch (1 cup) just for him so if you need more, just double of triple the recipe.
: Southern Style Sausage Gravy
1 slice (½ inch thick) of
Neese’s Sausage 3 Tablespoons of Flour
1 cup of Water
Salt and Pepper to taste
Neese’s sausage is the sausage that my husband grew up with here in the South. It is uncased and comes in a brick that you would have to cut slices off from. I sliced about a half inch thick and broke it up in the pan.
Heat your pan to medium and brown up the sausage until it renders its fat.
When they have browned up a bit, add the flour.
Stir it up and let the flour brown up a little but not too much. This isn’t going to be a brown gravy. It’s typically more beige looking.
If it’s looking a bit dry like in the photo above, add a teaspoon or two of oil just to loosen it up a bit. It should look like this…
At this point, when it has that lightly browned color, you can add in the water, stirring it up as you go so you don’t get lumps.
Let it slowly come up to a low boil and it will thicken up as it cooks. You can now season it with a bit of salt and pepper and it it’s looking too thick for your liking you can add a little more water. Let it cook just for a few more minutes (about 5) and you’re ready to serve!
Pour it over whatever tickles your fancy. It’s great over biscuits or grits or, in this case, rice!>
Preparation time: 5 minutes
Cooking time: 20 minutes