Happy National Buttermilk Biscuit Day Ya'll!
What’s better than homemade buttermilk biscuits? Well, that would be homemade buttermilk biscuits with WHITE SAUSAGE GRAVY of course! Time to celebrate and pay homage to this great Southern staple of flaky buttery goodness. Reckon you won't find a better recipe for gravy than from my good friend & former chef from Louisiana, Stephanie Frake Partridge who now resides in New Milford Connecticut with her family. Enjoy!
White Sausage Gravy
1# Jimmy Dean Mild ground sausage
3 Tbsp butter
3 Tbsp flour
2-3 cups whole milk
Salt and pepper to taste
Dash of cayenne 2 Dash of granulated garlic
On medium heat brown and crumble Jimmy Dean sausage in a 9-10 inch round cast iron pan. Remove sausage to a side bowl and leave enough grease to cover the bottom of the pan. Return pan and grease to heat and add butter until melted. Whisk in flour, stir until fully combined, and continue to cook and stir for about 3-5 min. When roux (butter and flour mixture) starts to become a little blonde add the sausage and then slowly start adding in cold whole milk. It will look like paste at first then thin out. Add milk until it becomes a little thinner than you like your gravy. Add seasonings. Let simmer for 10-30 minutes stirring occasionally. (Longer it simmers, the better it'll taste) As it simmers it will thicken up. If it's too thick add a little more milk to thin it out to the consistency you desire. * The more grease you leave in the pan the more you'll see float to the top, for "red eye" gravy omit butter and just use the grease from the sausage or bacon grease to make the roux.