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Simple, soul-satisfying sausage gravy

Nealey Dozier
Southern Sausage Gravy

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By Nealey Dozier
Saturday, Sept. 29, 2012, 9:03 p.m.

Sausage gravy is one of those dishes that is so basic you don't even need a recipe. But it's also one of those dishes that, in the age of everything being bigger, bolder and more unique, tends to get lost in the mix — meaning, you aren't going to see it going viral anytime soon.

The thing is, at my house, we whip up homemade sausage gravy at least once a month. I find it simple, soul-satisfying, and a great way to start a Sunday. After you internalize the ingredient measurements, making this becomes second nature.

If you're trying to think of something to make for brunch (or even dinner) next weekend, head back to the classics. It has been around a long time for a reason. Red velvet cupcakes and deep-fried oatmeal are here today, gone tomorrow. Sausage gravy? It's not going anywhere any time soon.

Southern Sausage Gravy

1 pound bulk pork sausage

14 cup flour

2 cups milk (2 percent or whole)

Kosher salt and freshly ground black pepper, to taste

Hot biscuits, for serving

Heat a large skillet over medium heat. Add the sausage and break it into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until it has dissolved, for about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin it). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.

Makes 8 servings.

Nealey Dozier is a writer for

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