Este prato é um verdadeiro clássico do pequeno-almoço no sul dos Estados Unidos, conhecido como ‘Sausage Gravy’. É um molho cremoso e robusto, feito com salsicha e um rico molho branco, tradicionalmente servido sobre ‘biscuits’ fofos. É a definição de comida de conforto, perfeita para um brunch de fim de semana.

Ingredientes

  • 1 lb de Salsicha
  • ½ xícara de cebola finamente picada
  • 1 dente de alho picado
  • 2 Tb manteiga
  • ½ xícara de farinha de trigo
  • 3 xícaras de leite integral
  • 1/2 colher de chá de sal, a gosto
  • 2 colheres de chá de pimenta preta grossa, a gosto

Preparação

  1. Salsicha marrom em uma frigideira grande em fogo médio até linguiça não é mais rosa.
  2. Adicione as cebolas e continue a cozinhar até a cebola ficar translúcida.
  3. Adicione a manteiga e mexa até derreter. Junte a farinha e o alho e refogue por cerca de um minuto.
  4. Aos poucos, misture o leite; Leve a ferver baixo e cozinhe até engrossar a mistura, mexendo sempre.
  5. Adicione sal e pimenta a gosto. Sirva sobre biscoitos divididos.

For our international audience, here is the English version of this Southern classic.

Sausage Gravy

Sausage gravy is a cornerstone of breakfast cuisine in the American South. It’s the ultimate comfort food: a rich, peppery white gravy loaded with crumbled sausage, traditionally ladled over fluffy, warm buttermilk biscuits. This recipe shows you how to create this hearty and satisfying dish from scratch, perfect for a lazy weekend brunch.

The secret to a flavourful, lump-free gravy lies in the roux—a paste made from fat and flour that thickens the sauce. In this recipe, the fat rendered from the sausage provides the flavour base. It’s crucial to cook the flour for at least a minute to get rid of any raw taste before slowly whisking in the milk. Using whole milk will give you the creamiest, richest result.

While this gravy is famously served with biscuits, it’s also incredibly versatile. You can pour it over toast, fried potatoes, grits, or even scrambled eggs for a hearty and delicious meal. Don’t be shy with the black pepper; a generous amount is characteristic of this classic dish and perfectly complements the rich flavours.

Ingredients

  • 1 lb breakfast sausage
  • ½ cup finely chopped onion
  • 1 clove of garlic, minced
  • 2 tbsp butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1/2 tsp salt, to taste
  • 2 tsp coarse black pepper, to taste

Method

  1. Brown the sausage in a large skillet over a medium heat until it is no longer pink, breaking it up with a spoon as it cooks.
  2. Add the onions and continue to cook until they are soft and translucent.
  3. Add the butter and stir until it has melted. Stir in the flour and garlic and cook for about one minute until fragrant.
  4. Gradually whisk in the milk; bring to a low simmer and cook until the mixture has thickened, stirring constantly.
  5. Add salt and plenty of pepper to taste. Serve hot over split biscuits.