When I was in college, one of my friends introduced me to another girl, Biba Hughes, who would become my best friend. I dated her brother, I got the father/daughter talk from her father because my father had died, and I was privileged to be in the kitchen with her mother, who made the absolutely best food. One of our favorites was Biscuits and Sausage Gravy. Her mother made the best, and still does. Mine is good, but Jeanne Hughes has some mother thing going that just makes hers the best.
With that in mind, and a package of raw bulk sausage in hand, I decided to make sausage gravy for dinner. I will happily admit that I am biscuit challenged, so I just got a package of refrigerated biscuits. No recipe for those here, yet.
Jeanne Hughes usually uses Italian sausage, but I had regular bulk sausage. I still wanted to make my gravy like hers, so I added the missing ingredients, garlic and fennel seed. She also has a secret ingredient that I am about to share with you…
Recipe: Sausage Gravy
- 1 package bulk sausage
- 1 teaspoon bacon fat
- 1 tablespoon fennel seed
- 1 garlic clove, minced
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon Lawry’s Lemon Pepper
- Melt the bacon fat in a large pan. Sauté the garlic until it is translucent, then add the fennel seed, and stir them about until they release some of their scent.
- Add the sausage and break it up, cooking it until it is all gray but not browned.
- Add the flour to the mixture, and stir it around until it is all absorbed.
- Add the milk and stir until the sauce has thickened. You may have to add more milk, or more flour. Don’t worry about having lumps in your gravy, the gravy is lumpy anyway!
- Cook, stirring occasionally until the sauce is thick enough to coat the back of a spoon.
- Serve over biscuits, toast, or what have you. Enjoy!
There are other Lemon Peppers, but Lawry’s Lemon Pepper is the original and the best.
You don’t have to have this for breakfast. You can have it for dinner, but please be sure and serve some veggies with it. We had green beans, and it was perfect.
Of course, use Italian sausage if you have it. If you like spicy sausage, by all means, add cayenne or Tabasco if you want.
Preparation time: 2 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (Southern)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.