2 T. bacon grease (I keep this in a jar in the fridge, great for many recipes)
2 C. whole milk (more will be need as well)
1/4 tsp each salt and pepper
1 lb. hot breakfast sausage
1/2 C. flour
1 T. butter
Brown the sausage in a medium size, but one with higher sides, skillet. Remove sausage and retain any remaining grease. Over a medium high heat add in the bacon grease and then the butter, a little at time sprinkle in the flour and whisk well to combine. Pour in the 2 C. milk and whisk to remove any lumps. As this begins to thicken you will need to add more milk…a little at the time and continue to whisk until the mixture becomes smooth and coats a wooden spoon (the gravy should cling to the spoon). Remove from heat and stir in salt, pepper and cooked sausage. Serve over hot biscuits (first recipe I wrote on this page).recipe from Jane’t page


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