Sausage gravy


3 tbsp. – bacon fat

1- finely minced shallot

3 tbsp. – all purpose flour

¾ lbs. – breakfast sausage

1 tsp. – sugar

1/8  tsp. – smoked paprika

whole milk as needed

salt and pepper to taste

1-   Heat a medium sized sauce pot on the stove then add in bacon fat, melt down then add in the sausage. Once the sausage is almost cooked and broken up add in the shallot and cook until translucent.

2-   After cooking in the shallot add in the flour a bit at a time along with the paprika and sugar until a wet sand consistency is achieved. Roux should in general be about equal parts flour and fat.

3-   Once the roux is cooked for a minute or 2 add in milk a bit at a time adjusting consistency as the gravy thickens. Cook the gravy on low heat for at least 10 minutes adding more milk as needed. I add the pepper and salt at the end so the pepper does not become too spicy and it is easier to gauge.