There are funny parts of growing up. Sometimes I catch Mr. Maebell doing something just like one of his parents, or telling a story like his Aunt and it makes me smile. He doesn’t notice it, but I do. Sometimes (a lot of times actually) I catch it in myself, or I see my sister give a look and I think to myself, yep that’s Dad.
Well I had a very distinct moment like that while making this Sausage Gravy. I was stirring the flour, waiting for it to thicken and out of frustration I muttered “this flour just will not brown!” it is something I have heard my mother mutter in exactly the same tone, while doing exactly the same thing.
You see, Sausage Gravy is nothing to play around with. It is an art, a Southern art that is preformed only on lazy Saturday mornings. I cannot tell you how excited I would get as a kid when I would wake up and smell biscuits and that thick aroma of sausage browning. It meant you were feasting for breakfast.
Now, as an adult there are a handful of Saturday mornings where I sneak out of bed early, make a pot of coffee and get to work. I break out the flour, buttermilk, eggs and butter that will eventually become Perfect Gluten Free Buttermilk Biscuits. Then I brown drag out my favorite cast iron skillet and brown the sausage, and get ready to make gravy.
That is always, always the start to a good weekend.
Actually, it is the start to the best weekends.
- 1 pound sausage, browned and drained
- 3 tablespoons butter (or sausage drippings)
- 3 tablespoons gluten free Bisquick
- 2 cups milk
- salt and pepper to taste
- In a large skillet brown the sausage and break up into small pieces.
- Remove sausage from skillet, add the butter (or grease from sausage if you prefer) and let it completely melt
- Add the flour and stir into the grease, let the mixture cook until it begins to brown lightly (like the photo above) this normally takes 2-3 minutes for me.
- Slowly pour in the milk, while stirring well, being careful to break up any clumps of flour.
- Add sausage and salt and pepper to taste, stir well until it has thickened to your preference.
- If it thickens too much, you can add one tablespoon of additional milk at a time to thin.
- Serve warm over biscuits.
More Southern Breakfast Recipes!