This 3-Way Sausage Sauce Will Improve Your Christmas Morning
Christmas morning is a busy time, especially if you have kids, but it’s also time for a very tasty breakfast that you can take your time to eat while opening up the many gifts and sipping on mimosas. A large plate (or bowl) of gravy cookies is just what you need.
Many people think too much about sausage gravy, but this is perhaps the lightest gravy you will ever make and only requires three ingredients. While Southern Brunches here at PNW are always trying to “turn up” a dish of rosemary or some crap, the best thing about this dish is that it gets its flavor from the sausage . (You can of course add hot sauce to the dish when it’s done.)
For a cookie, this task is as hard as you want it to be. My family has always loved opening a tin can, but my family has historically been quite poor and very used to canned food. If you want to make your own, you have to do so and it should be drip-shaped cookies to minimize the amount of (hopefully soft Lily White ) flour that you have to sprinkle throughout the kitchen (and put away later).
The gravy is important to me and should be served with the cookies, but it can also be added to the potato pancakes, which is very good. To make this meaty and creamy miracle, you will need:
- 1 pound of your favorite flavorful breakfast sausage (not links or patties)
- 1/3 cup flour
- 2 1 / 2-3 cups whole milk
Saute the sausage in a large skillet over medium to high heat. When all the pink is gone and you have some color, dust it slowly with flour, stirring constantly, so that the sausage is evenly coated. Cook for another minute, then slowly pour in the milk, stirring occasionally, until you have a thick and juicy gravy. Taste, salt and pepper if necessary, and serve with your favorite hot biscuits.