| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | lb | Good quality bulk sausage |
| (Bob Evans' if possible) | ||
| 1/4 | c | Finely minced onion |
| (optional) | ||
| 6 | tb | Flour |
| 1 | qt | Milk |
| Salt & pepper, to taste) | ||
| Tabasco, optional |
INSTRUCTIONS
If using onion, saute in a small amount of vegetable oil or bacon fat in a deep skillet until translucent. (I don't always add the onion when I'm feeling lazy. It's still very good without it.) Add sausage & brown, breaking up into small bits. When browned, sprinkle flour over & stir until flour is browned. (If necessary, add extra fat or oil - approx. 2-4 Tbls. - before adding flour. There should be approximately 4-5 Tbls. fat.) This will be a fairly dry roux so be careful not to let it scorch. When flour has colored slightly add cold milk. (I always add cold milk rather that hot as many recipes, including this one, originally - recommend. I have found that when hot milk is added the flour begins to thicken the gravy much sooner & it will tend to lump if you are not quick to stir it. With cold milk the flour has time to dissolve into the milk & be evenly distributed before it starts to thicken & you have time to get it well mixed. I never get lumps this way.) Continue cooking gravy over med-high heat until it starts to thicken. Reduce heat to low & continue cooking, stirring frequently, until gravy is very thick. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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