Courtney’s Country Gravy

  • 1/2 pound bulk fresh sausage, such as Brown Sugar and Sage Breakfast Patties
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half, plus additional if needed
  • Freshly grated nutmeg
  • 1/4 teaspoon Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper
  • Hot sauce (recommended: Tabasco) Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • Sausage fat or bacon fat, lard, or canola or safflower oil

In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork.

Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops.

Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce.

Cook, stirring often, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce.