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.