SAUSAGE GRAVY AND WAFFLES

THIS RECIPE, INSPIRED by Parkers Waffles & Coffee, is theoretically portable. Fold your waffle just so and you have a cone that might hold that sausage gravy for thirty seconds or so before it leaks through. Better, if you’re at Parkers, eat this one on the trunk of a car. Of course, at home, the kitchen counter works.

MAKES ENOUGH SAUSAGE GRAVY FOR 2 WAFFLES

½ pound pork sausage meat

2 tablespoons all-purpose flour

2 cups milk, or more as needed

Freshly ground black pepper

2 warm waffles (from Starter Waffles)

1. Place the sausage in a skillet over medium-high heat and cook until browned and cooked through, 4 to 5 minutes, stirring the sausage to break it into bite-size pieces. Using a slotted spoon or spatula, transfer the sausage to paper towels to drain. Leave all of the sausage fat in the skillet.
2. Whisk the flour into the fat and let it cook for about 1 minute. Slowly add the milk and let the mixture come to a boil, whisking constantly. Reduce the heat and let the gravy simmer until thickened, about 2 minutes. If the gravy is too thick, add more milk while continuing to stir. Season the gravy with pepper to taste.
3. Return the cooked sausage to the skillet and stir until heated through. Pour the sausage and gravy over the warm waffles. Garnish the waffles with the parsley, if desired.