This Southern treat is perfect for breakfast or brinner -- breakfast for dinner. Its simple, yet rich and healthy... haha, just kidding! That's all right, enjoy it anyway. I made this recipe with extra herbs and spices that highlight breakfast sausage.
Ingredients
1 tbsp oil
1/2 medium onion, small diced
2-3 garlic cloves, minced
1 lb breakfast sausage
1 tsp thyme, dried
1 tsp coriander
2 tsp sage, dried
bay leaf
1/2 tsp smoked paprika
1-2 oz white wine
2-3 tbsp all-purpose flour
2 -2 1/2 cups milk (2% is fine)
black pepper
tt fresh sage or dried
tt cayenne
Instructions
Read Susie's Tips and Tricks below
1. In a large saute pan, add oil and cook onion, garlic, thyme, coriander, sage, bay leaf, and smoked paprika, over medium heat until just softened. Now add breakfast sausage; be sure and break up into bite-size pieces. Use a potato masher to help you.
2. Towards the end of cooking time, add a bit of wine to deglaze the pan then sprinkle with flour once pork is thoroughly cooked. Let the raw flour taste away for 1-2 minutes.
3. On medium heat slowly stir in milk; it should thicken in a few minutes. If you prefer a thinner gravy, add a tad more milk; adjust as desired. Taste and season with herbs once more. I like a bit of bite to my gravy, so I include plenty of black pepper. Sprinkle with fresh sage for the quintessential breakfast sausage flavour.
4. Serve with biscuits of your choice or perhaps some grits. Make it extra Southern!
Susie's Tips and Tricks
In some parts of the south, they include bacon. Yes, please! Serve with egg too!
This gravy is great for plain sides; like grits, eggs, and of course, biscuits. Be sure and add plenty of spice, particularly black pepper.
Some people use half & half instead of milk. Honestly, the milk is pretty rich with the sausage fat.
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