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)
- 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.
- 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.
- 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.
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