Sausage and Gravy

Sausage and Gravy....Oh how I love thee let me count the ways! What a great feel good meal! This is definitely a meal that I don't make often (maybe 2-3 times a year) but every time I make it I really enjoy it so I make it in it's full fat version using pork sausage. If you are watching your waist line feel free to substitute turkey sausage and some red pepper flakes which will help to lighten this meal up to have on a more regular basis, or you could do a 50/50 split of pork and turkey!

Sausage & Gravy: Serves 4
1lb Italian Pork Sausage
1TB Butter
4TB Flour
4C Milk
Salt & Pepper

In a large saute pan over medium heat brown and break up the sausage into small pieces, Remove the sausage to a bowl leaving the drippings and grease in the pan. If you have at least 1TB of drippings left in the pan you can omit the butter. If you do not have 1TB of drippings add the butter and let it melt, once melted prepare to stir stir stir. Add the flour to the pan and incorporate it into the grease/butter over medium low heat.

You need to continually stir - if the flour burns you need to toss it out, add butter to the pan and try it again! Let the flour cook for 1-2 minutes constantly stirring then add the milk and continue stirring to incorporate. I like to add at least 1/4tsp of pepper to the sauce and depending how salty the sausage is I will occasionally add some salt - taste it first though and see if it is needed! After a minute or two of cooking add the sausage to the gravy and continue to stir, as the gravy heats up it will start to thicken.

Your goal is to bring the gravy to a low boil while stirring which will cause it to thicken. Once it has reached a great thickness (you will know it is done when you can run a spoon down the pan parting the gravy and it doesn't immediately run back into self) it is finished.

Personally I like to serve this over biscuits and I have found that I love the Pillsbury Frozen Buttermilk Biscuits. I think they are great that as a single person I can cook just 1 or 2 instead of having to make a whole batch/container worth.

This recipe is also easy to halve if you are only cooking for 1-2!

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WW: 14 Points Plus / serving (does not include biscuit)