Ingredients
1 lb sausage (I prefer Jimmy Dean)
1/2 lb diced good thick pepper bacon
1 cup flour
1 tablespoon butter
1/2 - 1 teaspoon kosher salt
1/2 - 1 teaspoon pepper
1/2 teaspoon season salt
1 -2 quart milk (I use skim)
Method
Sources
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Complete guide to curing, smoking, sausage making
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Complete guide to curing, smoking, sausage making
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Earthy sage — brown butter, sausage, Thanksgiving stuffing
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Fry the diced bacon until slightly crisp, pour out bacon and grease and set aside until later. Fry the sausage in the same dutch oven until browned, adding a little of the pepper to the sausage as it cooks. Add the bacon grease and 1/4th of the bacon to the cooked sausage. Cook on low and add the butter until melted. Add the flour and season salt. Cook for 3 minutes to get rid of the flour taste. Stirring constantly. Heat to medium, slowly add the milk, only enough at a time so it doesn't get too runny. Add the rest of the bacon. Add the salt and pepper for your taste. I believe the more pepper the better. The longer this simmers the more flavor it has. This is great with biscuits, hashbrowns or chicken fried steak. I always divide the gravy into plastic bowls enough for 1 meal and freeze for another day.