| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Whole hog sausage (eg; jimmy dean; tennessee pride) |
| 2 |
c |
Milk |
| 4 |
tb |
Drippings reserved from sausage |
| 4 |
tb |
Flour |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
|
|
Seasonings |
| 1 |
|
Mess o' biscuits |
INSTRUCTIONS
From: Richard Lones McColl <rlm7c@galen.med.virginia.edu>
Date: Mon, 4 Jul 1994 02:14:36 GMT
In a heavy skillet, preferably iron, brown sausage over medium heat. When
sausage is browned, remove from skillet, reserving drippings. You need at
least 4 Tablespoons drippings; if theres not enough, melt butter to make
the difference. Sprinkle flour over drippings. Heat and stir until brown
and fully mixed. Gradually add milk, and heat until thick and bubbly.
Return sausage to skillet; continue heating until warm. Season with salt &
pepper to taste. We often seasoned it with sage as well. Serve over
biscuits. Makes approx. 2.5-3 cups.
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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