So if you're trying to think of something to make for brunch (or even dinner) next weekend, head back to the classics. It has been around a long time for a reason. Red velvet cupcakes and deep fried oatmeal are here today gone tomorrow. Sausage gravy? It's not going anywhere any time soon.
Southern Sausage GravyServes 8
1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Hot biscuits, for serving
Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.
(Images: Nealey Dozier)