Dean's Sausage Gravy

Dean's Sausage Gravy: A Family Favorite

As a busy mom, I'm always looking for quick and easy recipes that the whole family will enjoy. Finding the perfect sausage gravy was a quest, a culinary holy grail, if you will. I scoured countless websites and cookbooks, trying variations on the classic recipe, but nothing quite hit the mark. My kids, notoriously finicky eaters, were my harshest critics, their tiny noses wrinkling at anything less than perfection. Then, one morning, fueled by caffeine and a desperate need for a satisfying breakfast, I finally cracked the code. This recipe, my Dean's Sausage Gravy, isn't just a quick and easy meal; it's a testament to my culinary persistence, a beacon of hope for all mothers facing the breakfast battle.

The secret, I've discovered, isn't in any exotic ingredient or complex technique. It's in the balance, the careful attention to detail, and a little bit of love (and maybe a dash of hot sauce, for those who appreciate a kick). The roux, the base of any good gravy, requires patience and a steady hand. Don't rush this step; it's the foundation of a creamy, flavorful gravy that will coat your biscuits to perfection. The type of milk also matters. I prefer whole milk or 2%, but avoid skim – it just doesn't provide the same rich, creamy texture. And finally, don't be afraid to experiment with the seasonings. A pinch of extra pepper, a dash of hot sauce – these little touches can elevate the gravy from good to extraordinary.

This sausage gravy isn't just a breakfast staple; it’s a versatile sauce that can be enjoyed in countless ways. Serve it over fluffy buttermilk biscuits, creamy polenta, or even use it as a base for a hearty shepherd's pie. The possibilities are endless. But for me, the greatest joy comes from watching my kids happily shovel spoonfuls of this gravy into their mouths, their faces smeared with delicious evidence of a successful morning. It’s a simple pleasure, a small victory in the ongoing quest of motherhood, but it’s a victory nonetheless.

Beyond the kitchen, I often find myself reflecting on the parallels between creating a delicious meal and navigating the complexities of life. Like a well-made roux, life requires careful attention to detail. Sometimes you need to add more "flour" (patience and perseverance), sometimes you need to add more "shortening" (a little flexibility and grace). And just like a good sausage gravy, life is best enjoyed when shared with those you love. So the next time you find yourself facing a culinary challenge – or a challenge of any kind – remember the simple elegance of this recipe, and remember that even the most seemingly insignificant acts of creation can bring immense satisfaction and joy. And that, my friends, is a recipe for a truly good life.

Ingredients:

* 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)

Step-by-step

• 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 it's thickened and hot, add the pepper, salt, and hot sauce.