| 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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