How to make Italian sausage gravy

You either die a hero or live long enough to become a villain yourself.It’s unintentional, but my brain seems to gravitate toward the unfamiliar and unfamiliar. This dish would be considered a “big crime” by both the American South and Italians. It’s two cultures with a proud tradition of getting angry with food.

oh well.

The beauty of most Southern food (and Italian food, let’s be honest) is in its simplicity, but it’s fun to play around with these elegant twists. messed up fun. (certainly wWhen I took a bit of the Italian sausage gravy that came with the garlic bread (for myself), I said, “That’s a mess,” but smiled when I said it. )

The Italian sausage gravy on garlic bread is very good.With the exception of the pork breakfast sausage, the only other ingredients are flour and milk, it is the epitome of neutral, swapping one type of sausage for another to create number palate cacophony—Even if only slightlyDoes this mean sausages with similar fat content and viscosity can be used to make sausage gravy? (I will leave the experiment to you.)

Italian sausage gravy is creamy, salty, fatty, meaty, slightly spicy, and contains the usual seasonings (garlic, red pepper, fennel, etc.) you would expect from such sausages. increase.would not bad Biscuit, but perhaps A little off, vibe wise so would recommend to go Garlic bread root.there is many ways To make garlic bread, I think your best bet is to toast some Italian bread in butter or olive oil and rub a half-cut raw garlic clove all over the crispy top. and maybe a little too salty) with sausages, especially if the butter is salty.)

Like any sausage gravy, this one is very easy to make. cover before), but here easy review.

italian sausage gravy

material:

• 1 pound of your favorite savory breakfast sausage meat (no links or patties)
• 1/3 cup flour
• 2 1/2-3 cups whole milk

Cook the sausages in a large skillet over medium-high heat. When all the pinkness is gone and the sausages are getting a little color, slowly sprinkle in the flour, stirring constantly to ensure the sausages are evenly coated. Cook for another minute, then slowly pour in the milk while stirring until you have a thick, luscious gravy. Taste and drizzle with red pepper flakes or garlic salt if desired, then spoon over your favorite garlic bread and garnish with fresh Italian parsley.