This is an old Southern recipe that I've adapted. Maybe you'd like to try it and take a "trip" to the South.
- 1/4 pound bulk pork sausage
- 2 tablespoons butter
- 2 to 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 to 1-1/3 cups milk
- Warm biscuits
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.
Originally published as Biscuits and Sausage Gravy in Country February/March 1998, p49
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