Sausage gravy

Sausage gravy is a traditional Southern dish that is typically served as part of a larger meal, often breakfast. It is a type of gravy that is made from the drippings of cooked pork sausage, along with flour, milk, and often bits of sausage, bacon, ground beef, or other meat. The dish is commonly served over biscuits, but can also be served over other foods such as fried potatoes, toast, or cornbread.

History

The origins of sausage gravy are rooted in Southern cuisine, specifically the Appalachian region. It was a popular dish among the working class due to its high calorie content and inexpensive ingredients. The dish has since spread throughout the United States and is a staple in many American breakfasts.

Preparation

To prepare sausage gravy, the sausage is first browned in a pan. The drippings are then used to make a roux, which is a mixture of fat and flour that is cooked until it turns a light brown color. Milk is then added to the roux and the mixture is stirred until it thickens into a gravy. The cooked sausage is then added back into the gravy and the dish is seasoned with salt and pepper.

Variations

There are many variations of sausage gravy, with different regions and households adding their own unique twists. Some variations include adding onions, garlic, or other vegetables to the gravy. Others might add different types of meat, such as bacon or ground beef. Some people prefer to make their gravy with cream instead of milk for a richer flavor.

Serving

Sausage gravy is traditionally served over biscuits, but it can also be served over other foods. Some popular choices include fried potatoes, toast, or cornbread. The dish is typically served as part of a larger meal, often for breakfast.

See also

• Biscuits and gravy
• Country gravy
• List of sauces

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