Not Your Average Country Gravy

This meal has quickly become a family favorite.


Not Your Average Country Gravy


Ingredients
1.5 pounds pork sausage - I'm a huge fan of Scimeca's Sausage
1 onion, finely chopped
1 green bell pepper, finely chopped (optional)
1 tablespoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
3/4 cup all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
4 cups milk


Directions
1. In a skillet (I use a 6 quart pot) on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Leave a small amount of fat in the pan.

2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Add the sage and thyme.

3. Cautiously start to add a little bit of the flour to the mixture. Then slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. The key is to add milk and flour a little at a time. You can adjust the flour and milk to obtain your desired thickness.
BOILING gravy can and will burn very easily. Do not walk away from your pot. Keep stirring.

4. Serve immediately over biscuits or hash browns. Keep in mind that the gravy will thicken quickly as it cools.


This recipe can be altered to coincide with your palate. The desired thickness of the gravy, heat factor (red pepper flakes), and etc are all very easy to adjust.

Sterling