Yield: 1 Servings
|1 pounds||Bob Evans sausage|
|1 pint||Milk; (as required)|
|1||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