This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits.
Ingredients
- butter: 2 Tbsp
- ounces breakfast sausage links, casings removed and meat broken up: 8 piece
- strips bacon, sliced crosswise: 4 piece
- green onions (light parts only): 0.5 cup (chopped)
- packed all-purpose flour: 0.33333 cup
- pinch cayenne pepper: 1 piece (to taste)
- salt and freshly ground black pepper: (to taste)
- ½ cups cold milk: 2 piece
- green onion: 1 Tbsp (chopped)
- pinch cayenne pepper: 1 piece (for garnish)
Metric Conversion
Stages of cooking
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Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
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Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
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Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
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Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.
