My dad was career Army, and like every respectable military household, we had in our culinary arsenal a recipe for SOS (same old s#@&) among other things. We usually ate creamed beef on toast—browned ground beef simmered in a thick peppered gravy, or chipped beef—ultra salty dried beef chopped and simmered in a thick gravy, either for breakfast or dinner. Over time, we abandoned the ground beef in favor of sausage, which gave SOS a new meaning and probably double the calories and fat. Traditionally, the Army served SOS on toast, but in the south it is generally eaten with biscuits. That is if you’re a civilian.
Sausage Gravy on Toast Recipe
Ingredients
- 1 pound ground sausage
- 3 heaping tablespoons flour
- 2 cups whole milk
- 1 cup water
- ½ salt
- pepper
Instructions
- Cook sausage in large skillet over medium heat until browned. Use a fork to crumble the sausage and breakup any lumps. Add flour, salt, and pepper. Stir until flour is dissolved. Gradually stir in water and milk. Cook gravy until thick. Adjust seasoning. Serve on toast.
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[…] the time, but I only use it now for those special Army recipes like Creamed Beef, Chipped Beef, or Sausage Gravy on Toast (sometimes I use milk in this dish). I do think there’s a big taste difference between whole […]