When Gary and I moved in 1977 to North Carolina from Ohio we discovered a world of foods we never knew existed. An instant favorite was crumbled sausage in a white gravy poured over a biscuit. How did we not know about this "up north?" In August 1981 I started a new job at Circuit City & met co-worker Rosemarie Williams. She knew how to make Sausage Gravy and agreed to come over and teach us. We have been best friends ever since!
Ingredients1 pound ground sausage (we like Jimmy Dean hot)
1/4 Cup Flour
4 Cups Milk (skim, 2%, whole - whatever you like)
InstructionsCook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Drain most of the grease, leaving 1 Tablespoon. Sprinkle flour over cooked sausage until coated. Brown. Add milk and stir (off and on) until gravy thickens. Serve over biscuits. I use a ladle to serve instead of pouring the sausage gravy.
Tip: The gravy shouldn't be too runny or too thick so it doesn't pour. If the gravy is too runny for your taste - mix in cornstarch a teaspoon at a time until desired thickness is reached. Do not add more flour - it will create lumps of flour balls.