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
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Ingredients
-
1/2 pound
sausage
-
4 tablespoons
all-purpose flour
-
2 1/2 cups
milk
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1/4 teaspoon
brown sugar
-
1/2 teaspoon
salt
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1 1/2 teaspoons
black pepper
-
1
green pepper, finely chopped
Directions
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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.
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For an extra treat, add some very finely chopped green
peppers. It gives the gravy a great taste!
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Serve over mashed potatoes, pork, turkey, or biscuits.
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