Yield: 12 Servings
|1 \N||Clove garlic|
|2 pounds||Jimmy Dean® sausage|
|4 tablespoons||All-purpose flour|
|2 cups||Beef broth|
|2 mediums||Onions; chopped|
|1 cup||Sliced mushrooms; canned or fresh|
|½ \N||Stick butter|
|2 teaspoons||Soy sauce|
|2 tablespoons||Worcestershire sauce|
|1 teaspoon||Dry mustard|
|\N \N||Salt; pepper, paprika, to taste|
|\N \N||Tabasco® sauce; to taste|
|2 cups||Sour cream|
|\N \N||Party rye or pumpernickel bread, toasted|
Rub a large skillet with garlic; heat and brown sausage. Crumble sausage with a fork. Sprinkle sausage with flour; add beef broth. Simmer until slightly thickened and set aside. Saute onions and mushrooms in butter until onions are tender. Add onions, mushrooms and seasonings to the sausage mixture. Cook until mixture bubbles--remove from heat and add sour cream. Keep hot in a chafing dish. Serve with toasted party rye or party-size pumpernickel. Makes about 1½ quarts.
When doubling recipe, use only 3 onions.
If you have leftovers, pour over rice.
Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #899 by "Crane Walden <cranew@...>" <cranew@...> on Nov 11, 1997