Sausage And Sawmill Gravy Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: SAUSAGE,
3 cup: MILK,
OIL,
SALT AND PEPPER TO TASTE,
1/2 cup: FLOUR,
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