QUITE POSSIBLY THE BEST COUNTRY GRAVY EVER

O.K., so maybe that is too bold a statement to make. Country gravy recipes abound. Everyone’s mother, grandmother, or uncle made the best country gravy you ever had. So let’s start by looking at the most basic of basic country gravy recipes.

White country gravy, in its purest form, is a Béchamel sauce…a white sauce…made from butter, flour, and milk…plus salt and pepper. Proper seasoning with the salt and especially the black pepper is crucial to make this the least bit flavorful.

Moving on. Country Sausage Gravy is what I have strived to perfect for many years. And this is what this recipe is all about.

I didn’t want to stray too far from the basic béchamel. Let’s face it, if you watch the Food Network you will find all manner of country gravy concoctions adding all sorts of weird stuff to what started as an exquisite sauce. Here is what I did.

I start out by browning a small amount of country sausage, about 1/4 of a pound for this 2 cup recipe. While the sausage is rendering, add 1/4 cup of minced shallots. Cook the sausage and shallots for about 3 minutes, smashing and stirring. Add 2 tbsp of unsalted butter and let it melt. Then add 2 1/2 tbsp of flour and stir in, cooking and stirring for about 2 minutes. Now gradually whisk in 2 cups of whole milk. Bring it to a simmer and continue to whisk until it begins to thicken. At this point, add 1 tsp of chicken base (I use Better Than Builiion) and whisk until everything is incorporated. Here is where your seasoning skills come in…season to taste with salt and black pepper. A lot of black pepper. Taste and reseason if necessary. Finish with a few scrapes of whole nutmeg on a microplane then let it cook on low for about 4-5 minutes. Serve over a hot biscuit and top with a sunny side up egg and that’s what a Country Sausage Gravy is all about. All you need is a dash of Tabasco or Cholula if it suits you.

I like to make my Sausage Country Gravy the night before and store in the refrigerator overnight. It’s always better the next day!

This recipe makes about 2 cups of gravy.

Ingredients:

• 1/4 pound country breakfast sausage (I like to use Jimmy Dean)

• 1 tsp olive oil

• 1/4 cup minced shallots

• 2 tbsp unsalted butter

• 2 1/2 tbsp of flour

• 2 cups whole milk

• 1 tsp chicken base (I like Better Than Buillion)

• Kosher salt and black pepper to taste

• Pinch of fresh nutmeg

• Chopped chives for garnish

Directions:

• (in the text above)