Sausage & sawmill gravy
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | SAUSAGE |
| 1 | x | OIL |
| ½ | cup | FLOUR |
| 3 | cups | MILK |
| 1 | x | SALT AND PEPPER TO TASTE |
Directions
SHAPE THE SAUSAGE INTO PATTIES, ½ INCH THICK. COOK OVER MEDIUM HEAT UNTIL DONE. REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE. DRAIN OFF THE DRIPPINGS AND ADD ENOUGH OIL TO MAKE ½ CUP. RETURN DRIPPINGS TO SKILLET AND COOK FOR 3 MINUTES OR UNTIL BROWNED. ADD MILK AND SEASON WITH SALT AND PEPPER. COOK UNTIL BUBBLY, STIRRING TO PREVENT LUMPS. COOK, STIRRING, 1 MINUTE MORE. CRUMBLE IN ONE OR TWO COOKED PATTIES.