Part one up top, part two here.

What could be more simple than browning a pound of breakfast sausage?

We did our best to let this cook down to render out as much of the fat and produce lots of good yummy bits on the bottom of the pan.  Even then, we had to add some bacon fat to have enough in the pan for the roux.

A little 2%, off the heat, and whisk continuously!

Hey, this is really starting to look like gravy!

Keeping with the “breakfast for dinner” theme, we made some over-easy eggs and added some tomatoes for their acidity, and for a little pop of color.  Because, let’s be honest, without them this is a plate of brown food.

The gravy came out a tad thick – so definitely heed AB’s tip well – a sauce will always thicken on it’s way to the table.

Oh, in case you haven’t connected the dots, hidden under those goopy piles of gravy are the biscuits we made from The Dough Also Rises.

See you next time and keep cooking!