Sausage Gravy

Sausage Gravy (serves 6)

    MISE en PLACE

2 oz Fat or Oil

4 oz Breakfast Sausage (flattened into 6" disc)

4 Green Onions, White Half, finely chopped (save greens)

3 ½  Tbls AP Flour

3 ½ cups Whole Milk

Pinch Red Chili Flakes

1 Tsp Soy Sauce or Worcestershire

1/2 Tsp Freshly Ground Black Pepper

    

    GEAR

Silicon Food Turner (spatula)

Cutting board, Knife

Liquid Measuring Cups

Measuring Spoons

Silicon Whisk

No stick 12" Pan

    STEPS

1.  Heat oil in pan on high, brown giant Sausage patty on one side, then flip and brown other.

2.  Use flat end of Food Turner to start breaking up the Sausage into bitty bits.

3.  Add Flour and Chili Flakes, stir for up to two minutes to fully cook flour, but do not darken.

4.  Switch to whisk.  Add 1/4 of the milk and whisk until smooth and thick.  Repeat with each remaining quarter of the milk.  Bring to a boil

5.  Add Soy Sauce and Black Pepper.  Turn down to a simmer for 7 minutes or so.  Sauce will not really start to thicken until the end.

6.  Adjust for salt and heat.  Pour Cover and set aside until needed or keep in a thermos.

Note:  This sauce is thinner on flour than almost everyone else's.  That's so its final thickness is stable and it won't turn into paste on the plate as it cools.  I hate that.