Iberico Sausage Cream Gravy
A Message from the Chef:
My daddy taught me a lesson about cream gravy long ago. My mother made some gravy that was good, but it was a little bit brownish. He said with a clear voice, "Your mother's gravy is whiter and creamer than this has turned out to be." To that comment she pour a nicely ladled spoon full in his lap. Mama was usually controlled but comments about her gravy seemed to cross a line that i never cross with her or anyone serving up gravy to me. All of that said, I, like my Daddy, like my gravy white and creamy and with a taste of sweet Iberico pork sausage baptized by immersion in the bowl. That's just like my Mersie made all the time and the way my mother made most of the time
What You're Gonna Need:
1 tablespoon olive oil
1/4 pound loose breakfast sausage
2 tablespoons all-purposeflour
1/8 teaspoon cayenne pepper
12 oz. of whole milk
2 teaspoons freshly ground black pepper
Kosher salt (to taste)
How to Make It:
In a medium sauce pan over medium-high heat, warm the olive oil. Add the sausage and use a wooden spoon or potato masher to break into very small crumbles. Cook until sausage is deeply browned, about 3-4 minutes.
Sprinkle the flour and cayenne on top of the sausage and stir to coat, allowing flour to toast for 1 minute.
Slowly add in the milk, continuously whisking until smooth.
Season with salt and pepper to taste and cook until gravy has thickened slightly, about 4-5 minutes.
How to Use It:
white or wheat bread or how about a biscuit?
1 white onion (peeled, thinly sliced into rounds)
Serve with dill pickle chips
Pairs well with Creation Bread and Butter Pickles, Salty Dog Dill Pickles, or Strawberry Basil Jam
