Wednesday, July 16, 2014
Hearty Brown Sausage Gravy and Mom's Coffee
Sausage gravy is a great way to stretch your buck and feed more with the same amount of protein.
This can be further achieved by adding more flour and more milk, depending on personal circumstances. I have only been making it during this past ten years , here and there, but as I developed my prowess in the kitchen, a good go-to sausage gravy recipe became imminent. I feel this one fits the bill.
Fresh thyme and parsley from my herb garden help create the homemade ,wholesome and highly regarded implement of color and flavor. Calories and fat may be regulated by the type of milk used and properly draining your sausage before creating the gravy. Turkey sausage may be used or even ground beef if desired. I chose to use beef bouillon to help tint the gravy and get away from the ( to me ) off-putting, yet equally delicious color of the regular white gravy version.
1 lb. good quality sausage
1/2 soft beef bouillon cube or 2 c. beef stock
2 sprigs fresh thyme
2 tbsp. AP flour
2 c. 2 % milk
2 tbsp. fresh parsley, chopped
2 tbsp. butter
Brown sausage over medium high heat with bouillon cube.
Drain off rendered fat, leaving about 1 tsp.
Move sausage to one side of the pan and brown flour, among the browned bits in the bottom of the pan.
Incorporate into sausage and add milk (if using stock, add it here).
Bring up to a boil and reduce to rolling simmer for about 5 minutes.
Stir in butter and parsley and reduce heat to low.
Finish with fresh cracked black pepper
Serve hot, with biscuits or toast, and eggs any style you desire.
Makes 8 to 10 servings.