Wednesday, June 3, 2009

COUNTRY SAUSAGE GRAVY

This is an adaption of a receipe that my Mom used to make for Country Sausage Gravy that results in lump free gravy because the flour is coated on to the sausage and comes off slowly instead of all at once as the milk is poured in.
Ingredients
  • 1 lb sausage
  • 4 TBSP Butter or margarine (optional)
  • 1/3 cup flour
  • 4 cups milk
  • 1/2 tsp. pepper (optional if spicy sausage is used)
  • 1/2 cup shredded cheese

Cook sausage in skillet on medium heat, breaking up the sausages at they are cooking, then drain fat (my Mom used to just leave approx. 4 TBSP of fat in the pan and not add any butter or margarine)

Add butter or margarine and stir to coat sausage completely.
Sprinkle flour over sausage and stir well to coat all of the sausage. Cook butter, flour and sausage together for about 3 minutes.
Add milk
Add pepper and cheese.
Cook on medium heat until thickenened and cheese is melted (usually 5-8 mins).
Serve over your favorite biscuit, bread and/or potatoes.

No comments:

Post a Comment