mwoo@pyrnova.pyramid.com (Margaret Woo) (06/26/91)
In article <1991Jun21.174148.4653@mthvax.cs.miami.edu> melissa@pituco.Jpl.Nasa.Gov (Melissa Probst) writes: >I am looking for a recipe for sausage gravy. The kind that goes with >"Bisquits and Gravy". Any ideas? Here's my recipe: 1 lb. Pork Sausage (Hot kind is great!) 4 cups milk (warm is better, cold is okay) 6 heaping tbsp. all purpose flour Salt & Pepper to taste Fry pork sausage until crumbly and browned. If desired, drain off all but 3tbsp. of fat. Add flour, cook a little, and slowly mix in milk, making sure all of the flour has "dissolved" into the milk. Slowly heat to boiling, stirring constantly. Add salt and pepper to taste. Boil and stir until thickened. Serve hot over biscuits. Note: The flour sometimes doesn't thicken the gravy enough. If you find that the gravy isn't as thick as you desire, add a mixture of cornstarch and water to the gravy to thicken. This is true country sausage gravy. I learned how to make the stuff in good ole' Kentucky. Best, Margaret