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12 servings
Ingredients:
1 pound ground pork sausage3 tablespoons all-purpose flour3 cups milk
Instructions:
Place sausage in a large, deep skillet.Cook over medium high heat until evenly brown.Remove sausage, drain and set aside.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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