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Author Notes: This recipe is an adaption of a Sausage-Apple Gravy recipe found on the Box Tops for Education website. I have altered the recipe by adding hot sauce, diced onion, whole milk instead of skim (who needs to watch their calories), more butter, shortening and used sausage with a hint of sage for more flavor. This gravy would be wonderful on open face biscuits, pancakes, grits, etc. Enjoy! - Table9 - Table9
Food52 Review: A very substantial, stick-to-the-ribs gravy that would definitely work on biscuits, grits, mashed potatoes and even a poached egg or two on toast. Although I did make one small change (I diced the apples to a ½-inch size so that I could have a bit in every bite), the gravy is well-constructed and easy to make. The sweetness from the apples helps to balance out the salty meatiness of the sage sausage without overpowering it. Not just for Southerners anymore, I recommend putting this on that list of "To Do" recipes as soon as possible. – Stockout - A&M
- 3/4 tablespoons Unsalted Butter
- 3 tablespoons Shortening or Bacon Drippings (If you are really feeling Southern)
- 1 Medium Granny Smith Apple, cored and 1" diced
- 1/2 cup Diced Vidalia Onion
- 1 pound Ground Jimmy Dean Sage Sausage (Tennessee Pride is also a good option)
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk
- 1 teaspoon Cracked Black Pepper
- 1/2 teaspoon Kosher Salt
- Dash Ground Cayenne Pepper
- 1/4 teaspoon Hotlanta Hot Sauce (Award Winning Hot Sauce out of Atlanta)
- 1/2 tablespoon Chopped Fresh Sage for Garnish (optional)
- Heat a 10-inch cast iron skillet over medium heat and melt Unsalted Butter.
- Once Butter is melted add Diced Yellow Onion. Cook approximately 7 minutes until onion is transparent. In the same pan add apples and cook approximately 5 minutes until tender, but with a crisp bite. Remove, cover and keep warm.
- Using same skillet, increase heat to medium-high and crumble in sausage (to get the best crumble use a mash potato masher). Cook until no longer pink, do not drain.
- Add Shortening, All-Purpose Flour, Kosher Salt and Cracked Black Pepper. Cook, stirring constantly with a wire whisk until Flour begins to brown.
- Slowly add milk, stir mixture continuously with the whisk so gravy does not get clumpy.
- Bring to a boil, reduce heat to a simmer and cook for two minutes stirring continuously until gravy thickens. Stir in Diced Apples, Dash of Cayenne Pepper and Dash of Hotlanta Hot Sauce.
- Garnish with chopped sage (optional)