My first memory of gravy was when I was very small and my grandmother would make fried rabbit gravy that she made in an electric skillet. I used to watch her mix the flour with the used grease drippings and then add the milk. She would quarter potatoes and the gravy would be served on top of the potatoes to go with the rabbit. She also made the gravy in that electric skillet for biscuits and gravy in the morning. You may want to play with the ingredients just a bit but here is my best guess at the amount of everything. I just wing it and I don’t measure anything, I just know how much to use.
- 1/2 (6 ounces) package maple flavored sausage (or any flavor sausage you prefer). Note: Use bulk sausage instead of sausage links.
- 1/2 stick of butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 cup of finely chopped onion (optional) (Lisa doesn’t like the onion) (Not Southern!)
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Brown the Maple sausage in a non-stick skillet
Add the butter and onion once the sausage is broken down and browned
Add flour and Worcestershire sauce and stir thoroughly
Add milk slowly and continue to stir.
Once it begins to simmer it will thicken. Continue to simmer until desired thickness. If it gets to think I just add a little more milk.
Once desired thickness has been reached, remove heat and pour into a serving dish and pour over your biscuits.