Sausage Gravy

By Thom7747

The original recipe is from Mrs. J. N. Stine of Roanoke, Virginia and the Taste of Home Magazine, Premiere Edition. Mrs. J. N. Stine of Roanoke, Virginia says, "This savory sausage gravy is a specialty among country folks in our area. It's best served over fresh, hot biscuits. It makes a real 'stick to the ribs' dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage."

Ingredients

• Sausage:
• 1 pound pork sausage, sage-flavored
• 2 tablespoons red or white onion, finely chopped
• Gravy:
• 6 tablespoons sausage dripping or butter
• 6 tablespoons all-purpose flour
• 1 quart milk
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1 dash Worcestershire sauce
• 1 dash Tabasco pepper sauce
• 4 biscuit

Details

Servings 4
Adapted from thomcooks.com

Preparation

Step 1

Sausage:
1. Crumble sausage into a large saucepan; cook over medium-low heat.
2. Add onion; cook and stir until transparent.

Gravy:
1. Drain discarding all but 6 tablespoons of drippings or add butter to equal 6 tablespoons.
2. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden.
Stir in milk.
3. Add seasonings; cook, stirring, until thickened.

To Serve:

Slice biscuits and spoon gravy over halves.