| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sausage | 1 | Servings | |
INGREDIENTS
| 1 | lb | Bob Evans sausage |
| 3 | tb | Flour |
| 1 | pt | Milk; (as required) |
| 1 | Glob sour cream; (optional) |
INSTRUCTIONS
Use cast iron skillet, break up and brown Bob Evans sausage. Add flour to sausage; brown it up for awhile. This gives it a good color. Add milk required to give thick gravy; simmer to merge flavor. Add glob of sour cream just before serving, after removing from heat. Serving suggestions: Serve on top of toast, biscuit, hash browns, home fries or whatever you're eating. Variation: A: Use half hamburger and half sausage. B. Use half hot and half mild sausage. Caution: Do not use any sausage except Bob Evans for proper results. Recipe by: diane@keyway.net Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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