Sausage Gravy

By Anthony Chiffolo • November 4, 2010 • 0 Comments

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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

Serves 6

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 teaspoon 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.