This pork sausage gravy reminds me of hamburger gravy my gramma made when I was a kid. She made hers with beef, and the seasoning was a bit different, but it’s the same idea nevertheless. It’s an easy way to stretch a bit of meat to feed a hungry family.
Everyone loved my version — it’s hearty, delicious and easy to make. It tastes like breakfast sausage with gravy – it’s so good. And this easily fit into our 1940s rations!
For a larger family, add more flour and milk (or water or stock) for more gravy which will help stretch the meat. You could also add vegetables which would also stretch this meal to feed more people.
Let’s get started!
Place onion in skillet. Season with salt, pepper, sage, 3 onion seasoning and dill. Add a splash of oil, or butter or lard.
Cook until onion is tender.
Add ground pork.
Add salt and pepper and sage again. Cook until browned.
Once browned, and cooked through, add flour.
Add butter if there isn’t much grease in the pan. Stir until flour has been cooked, just a few minutes.
Add milk.
Stir.
Cook until thickened.
Looks and smells delicious. Tastes really good too!
Serve on biscuits or mashed potatoes. I made these biscuits from the 1940s.
We had the sausage gravy on top the buttered biscuits topped with parsley, potatoes, corn and carrots. So yummy!
Pork Sausage Gravy
1 onion, chopped
1/2 tsp salt
Fresh cracked pepper, about 1/4 tsp ground
1/4 tsp to 1/2 tsp ground sage
1/2 tsp 3 Onion
1/2 tsp dill
1 lb ground pork
1/4 cup flour
2 tbsp butter
2 cups whole milk, or enough milk to make a gravy
Place onion in skillet. Season with salt, pepper, sage, 3 onion seasoning and dill. Add a splash of oil, or butter or lard. Cook until onion is tender. Add ground pork. Add a sprinkle of salt and pepper and sage again. Cook until browned. Once browned, and cooked through, add flour and butter. Stir until flour has been cooked, just a few minutes. Add milk, adding enough to make a gravy. Cook until thickened. Serve over biscuits or potatoes.
enjoy from Our City Homestead to yours