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Sausage Gravy

Blake Bowden

Administrator
Staff Member
Ingredients:

1 lb Spicy Pork Breakfast Sausage (bulk)
¼ lb Bacon, chopped
1 Tbl Butter
4 Tbl Flour
2-4 C Milk
½ tsp Salt
½ tsp Black Pepper
¼ tsp Cayenne Pepper
¼ tsp White Pepper
Olive Oil

Preparation:

Brown bacon in medium sauce pan. Add sausage and cook until well browned. Using slotted spoon, transfer browned meat into a small bowl, leaving all fat in pan. Add butter to pan and melt. Add flour to fat, and cook over medium heat for two to three minutes to make a light brown roux. Add olive oil or more butter as necessary to keep the roux smooth. Add 2 C milk and whisk with roux to make a very thick gravy. (Add more milk to create the consistency you desire. Make sure you bring the mixture to a boil to get the full thickening effect.) Season with salt, black pepper, white pepper, and cayenne pepper to taste. Stir bacon and sausage back into gravy.

Serving suggestions:

Serve with warm biscuits or toast. Serves two when combined with eight 2 ½ “ biscuits

Serve over grilled pork chops or country fried steak.
 

JBD

Premium Member
FIXT IT FOR YA BROTHER
Ingredients:

Preparation:

  1. Make sure Jim Manley went hunting
  2. Make sure Jim is cooking at Ridglea
  3. Be Hungry - correction be REAL hungry
  4. Don't tell anyone (You want to make sure you have enough for 3rds for yourself :biggrin:
  5. Be Xtra Early

Serving suggestions:

Serve Over Warm Biscuits

Serve with Good and Wholesome Brothers

That really is all you need to know about Sausage Gravy if you live in North Texas
 
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