The Best Artery-Cloggin' Sausage Gravy

Time for a recipe!

Getting blood drawn recently for annual blood test...

Me: Are you getting some blood...or is sausage gravy coming out of my vein?

Lab Tech: (LOL) That's funny! I love biscuits and gravy.

Here is a recent recipe success story. I made this gravy for Chicken Fried Steak (just to up the cholesterol levels even more).

2 tbsps canola oil
8 oz ground pork breakfast sausage (such as Jimmy Dean or Farmer John)
1/4 cup finely diced white onion
1/3 cup flour
1/4 cup Sherry
1 - 14 1/2 oz can chicken broth
1 1/2 cups milk
salt & pepper

Heat canola oil over medium heat in a sauce pan. Crumble breakfast sausage into pan, brown and break it up into small bits. Add minced onion and cook for 2 minutes, season with salt and pepper. Remove sausage and onion from pan with slotted spoon and save. Add flour and cook for two minutes (making a loose roux). If you don't cook the flour for at least 2 minutes, your gravy will taste like flour. Add the Sherry, chicken broth, then milk, and heat until sauce is thickened to a consistency you desire. Add sausage and onion back into pan and continue to cook on low heat for 5 minutes or so. Taste and re-season. Keep in mind all the liquid ingredient amounts depend on how thick you want the gravy. If you want a smokier flavor, diced up some bacon and brown with the sausage. This makes about 1 quart of gravy, enough for 8 sane people, or 4 insane people, or just for me over a 3 day period. I won't make it again for several months.

Honestly, I don't eat this kind of stuff every day. In fact, it's a rare treat for me as it should be for you. It's loaded with fat, saturated fat. But, this stuff is loaded with flavor and goes great on biscuits, or Chicken Fried Steak, or Mashed Potatoes.

This recipe has come about from years of experimenting at home and sampling at breakfast places. Most of the sausage gravy in restaurants comes out of a bag, sometimes with sausage added. Most of it tastes like elementary school paste! Yes, we've all tasted school paste at one time or another. Well, maybe not all of us.

Disclaimer: Posting of this recipe does not indicate a recommendation by me for you to actually eat it. It is not a heart-healthy concoction by any standard. It just tastes great, especially when partaken on rare occasions.

Caution: Can cause feelings of impending doom and guilt from clogging arteries!