Breakfast
The perfect covering for breakfast biscuits, country fried steak (or chicken), and of course, GRITS!! No Southerner is deemed a "cook" until they can master the art of making skillet gravy, pan gravy, sausage gravy, milk gravy or any of the 1000 other names it goes by.
Granny Mae Wisdom--First two years you'll want to eat 'em up. After that, you'll wish you had.
My grandmother used to put it on tomatoes. It's actually not bad. You can make it with or without sausage. Your choice!
Recipe
1 lb sausage (or buy it already crumbled)
2 cups milk
1/4 cup all-purpose flour
Salt and black pepper to taste
1. Cook sausage into a fine chunks like hamburger meat for spaghetti sauce. Make sure it cooks all the way through.
2. If you buy your sausage in pre-cooked crumbles, then fry three strips of bacon and remove them from pan.
3. Spoon and stir flour into grease until dissolved.
4. Stir in milk.
5. Whisk mixture until the gravy is thick and bubbly.
6. Season with salt and black pepper and add in pre-cooked crumbles if you're using them.
7. Pour over the item of your choice.
I live just north of Dalton, Ga. And I grew up with sausage gravy and biscuits! My momma's biscuits were the BEST! I used to toast left over biscuits with a generous smear of butter... yummy!