Sausage & Sawmill Gravy Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: SAUSAGE,
OIL,
1/2 cup: FLOUR,
3 cup: MILK,
SALT AND PEPPER TO TASTE,
Directions:
SHAPE THE SAUSAGE INTO PATTIES, 1/2 INCH THICK. COOK OVER MEDIUM HEAT
UNTIL DONE. REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE. DRAIN
OFF THE DRIPPINGS AND ADD ENOUGH OIL TO MAKE 1/2 CUP. RETURN
DRIPPINGS TO SKILLET AND COOK FOR 3 MINUTES OR UNTIL BROWNED. ADD
MILK AND SEASON WITH SALT AND PEPPER. COOK UNTIL BUBBLY, STIRRING TO
PREVENT LUMPS. COOK, STIRRING, 1 MINUTE MORE. CRUMBLE IN ONE OR TWO
COOKED PATTIES.
Source from luhu.jp
UNTIL DONE. REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE. DRAIN
OFF THE DRIPPINGS AND ADD ENOUGH OIL TO MAKE 1/2 CUP. RETURN
DRIPPINGS TO SKILLET AND COOK FOR 3 MINUTES OR UNTIL BROWNED. ADD
MILK AND SEASON WITH SALT AND PEPPER. COOK UNTIL BUBBLY, STIRRING TO
PREVENT LUMPS. COOK, STIRRING, 1 MINUTE MORE. CRUMBLE IN ONE OR TWO
COOKED PATTIES.
Source from luhu.jp
Tags
Pork