Thursday, April 08, 2010

Chipolata sausage gravy

Finally, after five years in France, I have figured out a good way for making sausage gravy... as in sausage gravy on biscuits, sausage gravy on eggs, sausage gravy on anything that will stand still.

2 chipolata sausages
pat of butter
2 Tbsp flour
2 cups milk
pepper (lots of it!)

Cook sausage in a heavy skillet. Remove sausage and set aside. Once cooled enough to handle, cut into small pieces.

You want about 2 Tbsp of sausage grease/butter in the pan, so either spoon off a little grease or add a little butter to get the right amount. Over medium heat, stir flour into the grease. Stir constantly until browned. Stirring constantly, pour in 1 cup of regular milk. Once thickened, add 1 more cup. Keep stirring until desired thickness is reached. Season with salt and pepper.

1 comment:

Angie said...

I have never heard of sausage gravy. But is sure does sound tasty!