Sausage Gravy

• About 1 lb. Sausage
• 3 Tbsp. Flour
• 2 c. milk

Skin the sausage and fry until brown, smashing the pieces as fine as possible. Add the flour and stir into a paste. Add the milk and stir until thick, if too thick add more milk by the tbsp to thin.

For breakfast, serve over your favorite buttermilk biscuits or fried potatoes. For lunch, serve over toast or fried potatoes. For dinner, serve over fried potatoes or filling/stuffing.

Bread Filling

• 6 med. Potatoes
• 2 ribs celery, chopped fine
• 1 sm. Onion, chopped fine
• 1 c. bread cubes (I buy bread already cubed for stuffing)
• butter (don't be shy with it)
• 1 tbsp. parsley
• 1 egg, optional

Boil potatoes, mash and set aside.

In a large saute pan, melt butter and saute onion and celery until almost soft. Add the bread cubes and cook until vegetables are done. If you want add a bit more butter, the filling is really good with buttery bread cubes.

Add bread, onion and celery and parsley to mashed potatoes and mix well. You don't want the chunks of bread or vegetables to be too big. I use a stand-up mixer and everything mixes to a pretty fine consistency.

While everything is hot, add the egg and mix well.

My grandmother added the egg, I do not. Sometimes for a different flavor, I throw a peeled clove of garlic or two into the potatoes as they boil. It gets mashed up, and enhances the flavor. It is not original to the dish.

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