My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, May 17, 2010

My Country Sausage Gravy

If I had to choose my favorite breakfast it would have to be Sausage Gravy and Biscuits. I have also been known to have this for dinner. You can serve this on toast, Sour Cream Corn Pones, grits,and of course biscuits, even using frozen biscuits.

I'm very fussy about two things in my sausage gravy,the sausage, I only use Jimmy Dean Mild or Hot, and the flour, Kentucky Kernel Seasoned Flour with 10 herbs and spices. You do whatever you like. I'd do a throwdown any day with Bob Evans with this Sausage Gravy

My Country Sausage Gravy
4-6 servings
print recipe

1 pound Jimmy Dean's Sausage, mild or hot
1/4 cup Kentucky Kernel Seasoned Flour
2 tablespoons butter
2 cups milk, you might need a little more if it's to thick for you
Black pepper to taste
8 prepared biscuits

Crumble and cook sausage in large skillet over medium heat until browned. If using Jimmy Dean Sausage there will be hardly any grease that is why I add the butter. Add butter and melt. Stir in flour until dissolved and just lightly browned, 2 or 3 minutes. Gradually stir in milk. Cook gravy until thick and bubbly, adding more milk if to thick for you. Check for salt and add black pepper. Serve hot over biscuits.

Leftover gravy may be refrigerated and slowly reheated when needed.

I can not tell you how wonderful this is.

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