Sausage & sawmill gravy

4 Servings

Ingredients

Quantity Ingredient
1 pounds SAUSAGE
1 x OIL
½ cup FLOUR
3 cups MILK
1 x SALT AND PEPPER TO TASTE

Directions

SHAPE THE SAUSAGE INTO PATTIES, ½ INCH THICK. COOK OVER MEDIUM HEAT UNTIL DONE. REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE. DRAIN OFF THE DRIPPINGS AND ADD ENOUGH OIL TO MAKE ½ CUP. RETURN DRIPPINGS TO SKILLET AND COOK FOR 3 MINUTES OR UNTIL BROWNED. ADD MILK AND SEASON WITH SALT AND PEPPER. COOK UNTIL BUBBLY, STIRRING TO PREVENT LUMPS. COOK, STIRRING, 1 MINUTE MORE. CRUMBLE IN ONE OR TWO COOKED PATTIES.

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