You’d never know it by looking at me, but there may well be gravy running in my veins. I’m kind of kidding, but right before I was checked into the hospital for pancreatitis in 2009, my blood was almost half fat. My triglyceride count was so high (4,000-plus) that they couldn’t accurately identify its level. I blame my first chicken-fried steak for this. From the first bite I had at about seven years old, on the way to duck hunt with my dad, I was sunk. Milk gravy became my very best friend, and we’ve been going steady ever since. Sausage gravy is a simple milk gravy with the addition of sausage. In our case, really awesome sausage and a little added spice. You guys are destined to become friends as well. I can feel it. Sausage GravyReprinted with permission from Big Bad Breakfast by John Currence, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
