Sausage gravy is often served on biscuits or chicken fried steak, but I’m here to tell you that spicy sausage gravy is the perfect topping for creamy Reed avocados! The perfect hearty breakfast or a tasty snack for the beginning of football season! Keep the gravy warm in a crock pot and serve a crowd!
Reeds are easy to spot in the Farmer’s Market because they are very large and very round. Reeds are a late summer avocado, usually available between June and September. The skin is thicker than Hass avocados, so you can remove the seed and just spoon the creamy deliciousness right out of its natural bowl. Reed avocados originated in Carlsbad, California, by James Reed and were introduced in 1960 from a seedling planted in 1948.
Here is a photo I took in April when the Reed trees were blooming. The maturing fruit looks like small cannon balls hanging in the tree! Such large avocados hanging on a fairly long stem look pretty funny, I think.
Early morning in September is the best time to take a walk through the avocado grove, because our hottest summer weather usually occurs at this time. As long as the avocado trees are irrigated adequately, they can survive our late summer heat. It’s actually cooler in the avocado trees, under the canopy of leaves where the avocados are shaded from the sun.
Want the recipe for that yummy sausage gravy? I’ll share it if you’ll promise to serve it over fresh California avocados!
- 1 lb. country sausage, cooked and crumbled
- 1 cup milk
- 2 tablespoons Wondra flour
- 1 large California avocado
- In a skillet, brown the sausage and pour off the excess fat.
- Pour the milk into a large measuring pitcher, add the flour, and whisk until combined.
- Over medium heat, gradually add the milk and flour mixturing to the sausage, stirring constantly until the gravy thickens.
- Stir in more milk if the gravy gets too thick.
- Peel and slice the avocado into thick chunks.
- Serve the gravy on top of the avocado chunks.