Gravy IS a beautiful thing. Sausage gravy is a magnificent thing. We love to eat them with soft, fluffy biscuits next to a pile of potatoes and onions. Topped with an over-easy egg… it just doesn’t get much better than that. Ground sausage, along with its own grease (I never said this was diet food), and whole milk, is really the main bulk of the recipe. From there, all you are really responsible for is thickening, and salt-and-peppering.
Country Sausage Gravy
- 1 lb ground sausage
- 3 cups whole milk
- 3 tbsp corn starch, dissolved in a bit of water
- salt and pepper
- In a deep skillet, brown sausage until very crispy.
- Add milk, corn starch, and salt and pepper to taste.
- Bring to low simmer, and cook for ten minutes, up to a half hour, until thick.