Pork Sausage and Gravy

Addy’s Cookbook, p. 10

1 ½ pounds country-style pork sausage links

½ cup flour

1 cup water

1 cup milk

1 cup heavy cream

Salt and pepper to taste

Put the sausage links in a skillet and turn on the burner to medium.

These are the kind of sausages they mean.

Fry the sausage links for 15 to 20 minutes, turning them often with tongs.

SIZZLE

When the sausage links are browned on all sides, use the tongs to put them on a serving plate. Cover the plate with tinfoil and set it aside or put it in a warm (180F) oven.

Remove all but 1/3 cup of the drippings from the skillet.

Sprinkle the flour over the drippings in the skillet and stir quickly over medium heat.

Add the water a little at a time, stirring quickly and constantly to keep the mixture from getting lumpy.

When all the water has been added and the mixture is smooth, add the milk, cream, salt, and pepper.

Turn up the heat to medium high. Continue stirring the gravy until it begins to bubble and thicken. Add more salt and pepper if needed. Turn off the heat.

Pour the gravy from the skillet into a gravy boat or serving bowl and place it on the table.

If the sausages are in the oven, take them out. Remove the tinfoil from the plate and serve. Spoon or pour the gravy over hot buttermilk biscuits.

I had mine over eggs, which was also tasty.

My Rating: 4/5 "Every so often you need a greasy-good treat. The sausages are soooo satisfying (if you like sausage, anyway). The gravy is what really sells it, though; it's rich and delicious.