Description
This is a family favorite that my dad taught me long ago. It’s very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits.
Ingredients
- 1 pound pork sausage
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons garlic, minced
- 4 tablespoons unsalted butter
- salt and pepper to taste
- 4 tablespoons all-purpose flour
- 1 teaspoon minced fresh sage
- 1 teaspoon minced fresh thyme
- 2 cups milk, divided
- 2 cubes chicken bouillon
- ΒΌ cup minced fresh parsley
Instructions
- In a skillet on medium heat cook pork
- onion
- green pepper
- red pepper flakes
- and garlic until pork is crumbly. Drain off excess fat
- but leave a small amount.
- Combine butter
- salt
- and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn
- so do not let it sit unguarded. Don’t forget to scrape the bottom of the pan. Add the sage and thyme.
- Slowly stir in milk
- about a half a cup at a time
- and incorporate it well. When the mixture thickens
- add more milk. Do not let it boil vigorously
- or it will burn. Add chicken bullion and let cook for five minutes. Again
- if it thickens too much
- add more milk. Adjust taste with more salt and pepper if needed.
- Just before serving
- add the parsley
- and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4