Thursday, April 7, 2016

Country Sausage Gravy


    1 pound sage pork breakfast sausage (I highly recommend you make your own)
    3 tablespoons butter
    1/4 cup all-purpose flour
    3 cups milk
    In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
    Sprinkle sausage with flour, stir, and allow to cook for several minutes.
    Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.


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