Hoosier sausage gravy

2 Servings

Ingredients

Quantity Ingredient
¼ pounds Sausage
Butter or margarine as needed
3 tablespoons Flour
1½ cup Milk
¼ teaspoon Sausage seasoning, optional
Salt and pepper, to taste
Bisquits or toast
Anna Lee Crosier
Corydon, Indiana
1993 MERKEL, Judi K. ed.
Indiana State Fair
Cookbook. Hoosier
Heritage Edition.
State Fair Books.
Indianapolis, IN

Directions

Crumble sausage in a skillet; cook until sausage is browned but not hard and dry. If the sausage did not produce 3 tablespoons of drippings, add butter or margarine so you will have enough drippings to make gravy. Sprinkle flour over sausage and drippings; cook and stir until mixture turns light brown. Add milk and continue to cook, stirring constantly until gravy thickens. (If the gravy is too thick, add a small amount of milk and stir to blend. If the gravy is too thin, continue to cook until it reaches the desired consistency. Be sure to stir constantly so the gravy will not become lumpy.) Stir in sausage seasoning, salt and pepper. Serve over hot bisquits or toast.

Submitted by John Hartman Indianapolis, IN 6 May 1996

Related recipes