Dean's Sausage Gravy
- Preparing Time: 30 minutes
- Total Time: 35 minutes
- Served Person: 8
- salt and pepper to taste
- 3 tablespoons vegetable shortening
- 3 tablespoons flour (more or less)
- 1 lb breakfast sausage
- milk (whole or 2% never skim)
- hot sauce (optional)
- Carbohydrate 3.05136718523212 g
- Cholesterol 43.6205 mg
- Fat 19.8442549999709 g
- Fiber 0.0966843766661739 g
- Protein 9.069216562193 g
- Saturated Fat 6.96215378124539 g
- Serving Size 1 1 Serving (73g)
- Sodium 394.275999999941 mg
- Sugar 2.95468280856594 g
- Trans Fat 1.55201128124034 g
- Calories 230 calories
Heat your large cast iron skillet over medium heat. Assemble your ingredients as the pan heats, because you won't want to leave it once you get started. Crumble up the sausage into small pieces. First you make a roux, melt the shortening in the skillet. Put in the flour, and stir constantly, adding more to get a thick roux, almost a paste. Keep stirring. If you make it too thick, add a little more shortening. Cook the flour until it is golden. Keep stirring. Then add the sausage. Keep stirring. when the sausage is cooked, that is no longer pink, then add enough milk to cover. Keep stirring. Reduce the heat a little once the milk starts to get hot. The gravy will start to come together in a minute or so. If it gets too thick, add more milk. Once its thickened and hot, add the pepper, salt, and hot sauce.
