Ah, gravy. Red eye, chipped beef, or sawmill, you really can't go wrong when you're looking for a flavorful and comforting way to greet the day.
If ever there was a cookbook suited to my philosophy about cooking, it's Southern Living Feel Good Food: Simple and satisfying recipes with a fresh twist
Even though I'd just as soon eat my Mammy's biscuits with some good ol' pepper jelly, I won't pass up sausage gravy. I'm ardently anti-mushroom, so I'll admit to leaving those out. I also used milk instead of half-and-half and it was still plenty rich and still completely satisfying and scrumptious.
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Up-a-Notch Sausage and Gravy
From Southern Living Feel Good Food: Simple and satisfying recipes with a fresh twist
- 1/2 pound mild ground pork sausage
- Butter (optional)
- 1 (4-ounce) package fresh shiitake mushrooms, stemmed and sliced
- 2 shallots, minced
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup dry sherry or white wine
- 2 cups half-and-half
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
1. Cook sausage in a large heavy skillet over medium-high heat, stirring often, 3 to 5 minutes or until sausage crumbles and is no longer pink; drain, reserving 1/4 cup drippings in skillet. (If necessary, add melted butter to drippings to equal 1/4 cup.)
2. Sauté mushrooms and shallots in hot drippings over medium-high heat 4 to 5 minutes or until golden. Whisk flour into mushroom mixture, and cook over medium-high heat, whisking constantly, 1 minute or until lightly browned. Add chicken broth and sherry, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sausage.
3. Gradually add half-and-half, and cook over medium heat, stirring constantly, 2 to 3 minutes or until thickened and bubbly. Stir in parsley and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 5 minutes. Serve warm.