Sausage gravy #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Whole hog sausage (eg; jimmy dean; tennessee pride) |
| 2 | cups | Milk |
| 4 | tablespoons | Drippings reserved from sausage |
| 4 | tablespoons | Flour |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| Seasonings | ||
| 1 | Mess o' biscuits | |
Directions
From: Richard Lones McColl <rlm7c@...> Date: Mon, 4 Jul 1994 02:14:36 GMT In a heavy skillet, preferably iron, brown sausage over medium heat. When sausage is browned, remove from skillet, reserving drippings. You need at least 4 Tablespoons drippings; if theres not enough, melt butter to make the difference. Sprinkle flour over drippings. Heat and stir until brown and fully mixed. Gradually add milk, and heat until thick and bubbly.
Return sausage to skillet; continue heating until warm. Season with salt & pepper to taste. We often seasoned it with sage as well. Serve over biscuits. Makes approx. 2½-3 cups.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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