| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Jimmy Dean Sage breakfast sausage |
| 1/4 |
c |
Onion; finely chopped |
| 4 |
tb |
Flour |
| 4 |
ds |
Liquid Barbecue Smoke® |
| 6 |
|
Grinds fresh black pepper |
| 2 |
c |
Low sodium chicken broth |
|
|
Milk |
|
|
Tabasco sauce; to taste |
INSTRUCTIONS
Cook the sausage over medium heat til mostly done. Add the onions. Stir
occasionally til the sausage is done & onions are translucent. Stir in the
flour & continue stirring for a couple minutes so it doesn't stick & burn.
Stir in the remaiining ingredients, except the milk. Let cook for a couple
minutes stirring constantly, Stir in some milk, use as much as you need to
get the consistancy you like best. When you get the gravy to the thickness
you like reduce the heat to low & let simmer a few minutes so you don't
have a raw flour taste in your gravy, don't forget to stir occasionally.
Serve over broken up homemade biscuits. ( I can't stand the packaged ones
with this, they are too flaky with their separate layers for this)
NOTES : About 10 minutes simmering usualy makes sure the gravy doesn't have
a raw flour taste.
Recipe by: Christopher E. Eaves
Posted to recipelu-digest Volume 01 Number 498 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 11, 1998
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