Hoosier Sausage Gravy Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Sausage,
Butter or margarine as needed,
3 T: Flour,
1 1/2 cup: Milk,
1/4 tsp: Sausage seasoning, optional
Salt and pepper, to taste
Bisquits or toast,
Directions:
Crumble sausage in a skillet; cook until sausage is browned but not
hard and dry. If the sausage did not produce 3 tablespoons of
drippings, add butter or margarine so you will have enough drippings
to make gravy. Sprinkle flour over sausage and drippings; cook and
stir until mixture turns light brown. Add milk and continue to cook,
stirring constantly until gravy thickens. (If the gravy is too thick,
add a small amount of milk and stir to blend. If the gravy is too
thin, continue to cook until it reaches the desired consistency. Be
sure to stir constantly so the gravy will not become lumpy.) Stir in
sausage seasoning, salt and pepper. Serve over hot bisquits or toast.
Anna Lee Crosier
Corydon, Indiana
1993 MERKEL, Judi K. ed.
Indiana State Fair
Cookbook. Hoosier
Heritage Edition.
State Fair Books.
Indianapolis, IN
Submitted by John Hartman Indianapolis, IN 6 May 1996
Source from luhu.jp
hard and dry. If the sausage did not produce 3 tablespoons of
drippings, add butter or margarine so you will have enough drippings
to make gravy. Sprinkle flour over sausage and drippings; cook and
stir until mixture turns light brown. Add milk and continue to cook,
stirring constantly until gravy thickens. (If the gravy is too thick,
add a small amount of milk and stir to blend. If the gravy is too
thin, continue to cook until it reaches the desired consistency. Be
sure to stir constantly so the gravy will not become lumpy.) Stir in
sausage seasoning, salt and pepper. Serve over hot bisquits or toast.
Anna Lee Crosier
Corydon, Indiana
1993 MERKEL, Judi K. ed.
Indiana State Fair
Cookbook. Hoosier
Heritage Edition.
State Fair Books.
Indianapolis, IN
Submitted by John Hartman Indianapolis, IN 6 May 1996
Source from luhu.jp