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Author Notes: This is a delectable sausage gravy that complements mashed potatoes. It's a Mississippi-style recipe that we created for our book "Cooking with the Movies: Meals on Reels." —Anthony Chiffolo
- 1/2 pound sausage
- 4 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/4 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons black pepper
- 1 green pepper, finely chopped
- Cut the sausage out of its casing. Using a castiron skillet, allow the sausage to cook to the point where it begins to separate and crumble. Pour off all but a few tablespoons of the grease.
- Over a high fl ame, slowly sprinkle the fl our until it begins to brown. Add the milk and sugar, and using a whisk, work out the lumps, stirring constantly until the gravy thickens. (Keep an eye out that it does not burn.) Stir in the salt and pepper, and serve immediately.
- For an extra treat, add some very finely chopped green peppers. It gives the gravy a great taste!
- Serve over mashed potatoes, pork, turkey, or biscuits.
- This recipe was entered in the contest for Your Best Gravy
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.