Great meals made easy!
Growing up in an Irish home in Michigan, gravy to me was rich and brown (or golden if it was chicken gravy), smooth, and not very thick. I had never even heard of milk gravy. Then I met my husband, who moved here from southern Ohio, by way of Lexington, Kentucky, and whose family came from Pennington Gap Virginia. He introduced me to his childhood version of gravy—white, thick…and his favorite…filled with sausage.
The first time I had biscuits and sausage gravy was at Bob Evans, before they had any locations in Michigan. Although I thought that first taste was really good, as I tried gravy at my mother-in-law’s house, and other restaurants in the South, I learned that everyone, and I mean everyone, seemed to have a different take on what makes southern gravy. Some just make a milk gravy and put lots of pepper in it. Some make it with sausage (my favorite), I even saw it made with Crisco shortening as the base (sorry, but YUK).
For a long time I tried to make a sausage gravy that had lots of flavor, a bit more color than the white gravy, but still used milk as it’s base to keep that southern tradition. I think I’ve finally found the right combination of ingredients to make a rich and flavorful sausage gravy that combines the southern tradition with my mother’s Irish tradition.
Try it for breakfast or brunch, and let me know what you think!