| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork sausage (spiced) |
| 2 | tb | Butter or sausage grease |
| 1/4 | c | Flour |
| Garlic | ||
| Salt and pepper | ||
| 2 | c | Milk |
INSTRUCTIONS
From: mike.henley@yob.com (Mike Henley) Date: Wed, 6 Jul 1994 22:36:23 GMT Cook sausage and drain. Then, either retain a portion of the drippings or melt the butter and add the flour. Let simmer a while and then add the milk. Let heat until starch gelatinization occurs (gets thick). Season to your liking --the more pepper, salt and garlic, the better. Be careful not to scorch the gravy. Add sausage to gravy after thickened to your desired consistency. If it doesn't get thick enough, add some more flour (dispersed in milk or water). Steve Bainbridge sbainbri@law.uiuc.edu REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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