Sausage Gravy is a southern comfort food. We southerners have always enjoyed good pork sausage – when I was young, we raised hogs and had hog killings. And we didn’t waste anything, not even grease, fat or lard; hence, our love of sausage gravy. This recipe was given to me by one of my long – term Big Mill B&B guests, Janell.
When I was young, we raised enough hogs to feed five families for the entire year. We had pork chops, corned backbone, bacon, lard, fat back, ribs, plenty of good sausage, chitlins and cracklins‘ (yes, we say it like that.) Sausage, hams and shoulders were always hanging in the Smoke House to cure. I still have that wonderful Smoke House here on the farm. Although I especially like Sausage Gravy on cold days, we serve it all year long as a real comfort food.
- 1 pound hot sausage Mild is fine too
- 1/4 pound butter 1 stick
- 2 T all-purpose flour
- 2 cups milk
- 1 T lard
- 1-2 T red wine optional
- Dash Kitchen Bouquet or strong coffee Optional
- Dash crushed red pepper to taste
- Cook sausage in large frying pan. When browned, remove cooked sausage, leaving the drippings in the pan.
- Add the butter and melt. Slowly whisk in the flour, making a roux.
- Add the milk slowly, stirring constantly. Add the lard, wine, and stir. Cook for several minutes on low heat until milk is heated.
- Return the sausage to the pan and cook a few minutes over low heat. Season with salt and pepper and add crushed red pepper to taste. Add the Kitchen Bouquet or coffee, if you want your gravy to be brown.
- Spoon sausage gravy over piping hot biscuits and serve.
Big Mill Bed & Breakfast, Williamston, NC 252-792-8787
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