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Joey's Best Sausage Gravy

Updated on January 18, 2012

From the time he was born, my brother Joey adored my sausage gravy. After he could drive, it never failed that when I would come to town, he'd shortly show up with a grocery bag. He'd have a pound of sausage, a pound of butter, and a jug of milk. He even eventually developed a song about my gravy - which cracked me up and guaranteed that I'm make it for him every time.

In some ways this is the real deal - Mountain, Southern Appalachian comfort food. In other ways I 'popped' it. Originally sausage gravy in the poor rural mountain south was made only with the 'drippings' - the grease - leftover when the sausage had been cooked. It was mixed with flour, cooked off and milk whisked in. This was the traditional white gravy served over biscuits.

Over the years I left more and more of the sausage in the pan to increase the 'sausageness' of it, and to give it body. Yes that's a word. Hush. Eventually we decided it just rocked when I left the whole daggone pound in there.

I still claim that this is Appalachian Southern to the core - since I am - and I make it. So there. What I do NOT claim is that this is diet food. It is not. But do what I do. Make something a couple of times a year as a treat - and make it right, instead of having the mediocre stuff more often. You'll be glad you did. And you'll see why this deserved a Joey-song on it's own.

1 lb pork sausage

3 Tbl butter

1/4 cup flour

3 cups milk

salt and pepper to taste

  1. Cook sausage over medium heat in a large skillet. A potato masher really helps break up and crumble the sausage as you cook. If you don't have one, just mash it with a spatula as you cook to break it up as much as possible.
  2. Once the sausage has browned, add the butter to the pan. Allow it to melt fully, stirring it into the sausage.
  3. Sprinkle flour over the sausage, stirring to fully incorporate it.
  4. Slowly add milk to sausage, stirring constantly, and bring the mixture up to a boil. Allow to simmer for at least one full minute - then turn off the heat.
  5. Serve immediately over biscuits or dry toast.


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    • mollymeadows profile image

      Mary Strain 5 years ago from The Shire

      Oooo--eeeee I am so going to make this for Sunday breakfast! I might choose the hot sausage, though. And I'm off to look through your other recipes, Dixie. It's like my grandmother actually wrote her stuff down. Up and sharing!

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