Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Bob Evans sausage |
| 3 tablespoons | Flour |
| 1 pint | Milk; (as required) |
| 1 \N | Glob sour cream; (optional) |
Use cast iron skillet, break up and brown Bob Evans sausage. Add flour to sausage; brown it up for awhile. This gives it a good color. Add milk required to give thick gravy; simmer to merge flavor. Add glob of sour cream just before serving, after removing from heat. Serving suggestions: Serve on top of toast, biscuit, hash browns, home fries or whatever you're eating.
Variation: A: Use half hamburger and half sausage. B. Use half hot and half mild sausage. Caution: Do not use any sausage except Bob Evans for proper results.
Recipe by: diane@...
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998