Sausage Gravy
Ingredients
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1 pound ground pork sausage
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3 tablespoons all-purpose flour
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3 cups milk
Directions
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Place sausage in a large, deep skillet. Cook over
medium high heat until evenly brown. Remove sausage, drain and set
aside.
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Pour off most of the fat from the pan, leaving about
2 to 3 tablespoons. Return pan to medium-low heat and add flour.
Using a whisk, stir vigorously until roux forms, scraping bottom of pan.
Reduce heat to low and let roux cook at least 5 minutes, stirring
occasionally. Grandma always "burned" hers a little on purpose.
-
Add milk in a stream, whisking the whole time.
After adding about 2 1/2 cups, turn heat to medium and continue cooking,
stirring constantly. Bring gravy to a boil and cook to desired
thickness. Add more milk if a thinner gravy is desired. You may also add
some of the cooked and crumbled sausage to the gravy.
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