This recipe was a hot minute in coming along. It’s a collaboration with one of the preeminent modern southern cooking dynasties of the twenty first century. This trailblazer reached out to all corners of the earth to bring together the secret ingredient in this recipe: soy sauce. That’s right, the sauce of soy. Thank you Mr. Matt Farr for bringing this salty, umami gem to the recipe.
Also, get you some Reload Rub Double Action. Put it on anything pork.
For real tho, this simple one pan recipe comes together in a hurry. Most of the cook time is just watching and the occasional stir, with lots of free smells. Give it a try and drop me a line on how it goes!
This recipe goes great with buttermilk biscuits, just saying.
- 1 lb hot sausage
- 2 tbsp Reload Rub Double Action
- 1/3 cup all-purpose flour
- 3 cup whole milk
- 1 tbsp soy sauce
- 2 tsp chili powder
- 2 tsp smoked paprika
- salt and pepper to taste
- Heat a 12" skillet over medium heat. Add sausage and break up with spatula. Brown sausage on all sides and season with the Reload Rub Double Action.
- Sprinkle the flour over the browned sausage and mix. The flour and rendered sausage will form a roux in the pan, helping to thicken the gravy later. Cook flour mixture for 1-2 min.
- Slowly stream in milk while stirring the mixture. Be sure to scrape the bottom of the pan to release any fond that has formed. Raise heat to medium high while continuing to mix. Once mixture comes to a simmer, reduce heat to medium low and stir occasionally.
- Add in soy sauce and additional seasoning, stir to combine.
- Continue cooking and stirring for 8-10 min, or until desired thickness is achieved. The longer it cooks, the more it reduces and thickens. Serve warm.