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SERVES 4
There is nothing healthy about this stuff. Just great comfort food and absolutely delicious. Actually, the Pennsylvania Dutch make milk gravy quite often, even without the meat. My grandparents used to put some in a bowl, add chunks of bread and eat it. Not very appetizing, but they loved it. In this recipe, the gravy can be used on potatoes, macaroni and cheese, buckwheat cakes, potato pancakes...or just 'sopped' up with a piece of bread.
INGREDIENTS
Cut sausage into desired pieces. Place in frying pan and add a little water. Bring to a boil over high heat. Reduce, cover, and simmer until sausage is done. Remove lid and continue to cook over medium-high heat until water evaporates and sausage browns on all sides. Remove sausage from pan. Add flour to pan drippings, about 2 tablespoons. Stir as if making a roux, until flour is slightly browned. Gradually add milk, stirring vigorously to prevent lumps and scraping up all of the browned bits in bottom of pan. The amount of milk added depends on the desired thickness. Add salt and pepper, place in gravy boat and serve immediately.
Note: For a lighter gravy. I often omit the flour and just let the milk reduce somewhat.
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