Heat your large cast iron skillet over medium heat.
Assemble your ingredients as the pan heats, because you won't want to leave it once you get started.
Crumble up the sausage into small pieces.
First you make a roux, melt the shortening in the skillet. Put in the flour, and stir constantly, adding more to get a thick roux, almost a paste. Keep stirring. If you make it too thick, add a little more shortening. Cook the flour until it is golden. Keep stirring. Then add the sausage. Keep stirring. when the sausage is cooked, that is no longer pink, then add enough milk to cover. Keep stirring. Reduce the heat a little once the milk starts to get hot. The gravy will start to come together in a minute or so. If it gets too thick, add more milk. Once its thickened and hot, add the pepper, salt, and hot sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 8|
|Calories from Fat: 179 (78%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 43.6mg||13 %|
|Sodium 394.3mg||14 %|
|Potassium 155mg||4 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3g|
|Protein 9.1g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 230
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