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Recipe for May 11, 2008
- 1 pound bulk country sausage*
- 4 tablespoons instant (Gold Medal Wondra) or all-purpose flour
- 2 or 3 cups whole milk
- Freshly ground black pepper
- Cook the sausage in a large, cast-iron skillet over medium heat until well browned.
- Pour off all but 4 tablespoons of the drippings, but don’t disturb the good brown bits in the bottom of the skillet.
- Return the skillet to medium heat. Sprinkle the flour over the drippings and whisk until the flour is smooth. Cook, whisking constantly, for two minutes or until the flour starts to brown.
- Gradually whisk in 2 cups of milk. Cook, stirring constantly, until the sauce thickens enough to coat the back of the spoon.
- Stir in the cooked sausage. If the gravy is too thick, add some or all of the remaining cup of milk.
- Season generously with black pepper and serve over piping hot biscuits.
* Available at the Old Cheney Road Farmers’ Market Recipe courtesy of Sheri Castle, local chef, at the Carrboro Farmers’ Market in Carrboro, N.C. |
