by kirra » Sun Jun 28, 2009 12:59 pm
Sausage Gravy
Ingredients:
1 pound breakfast sausage, bulk
Unsalted butter, optional
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation:
In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles. Using a slotted spoon, transfer the sausage to a side dish and reserve. Pour out all but 1/4 cup fat. (If you have less than 1/4 cup fat, add butter to make up the difference.) Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken, but do not boil. Stir in the reserved sausage and the salt and pepper. Serve with buttermilk biscuits. Yields: 4 servings
[b][size=150]Sausage Gravy[/size]
Ingredients:[/b]
1 pound breakfast sausage, bulk
Unsalted butter, optional
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
[b]
Preparation:[/b]
In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles. Using a slotted spoon, transfer the sausage to a side dish and reserve. Pour out all but 1/4 cup fat. (If you have less than 1/4 cup fat, add butter to make up the difference.) Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken, but do not boil. Stir in the reserved sausage and the salt and pepper. Serve with buttermilk biscuits. Yields: 4 servings