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.
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.