Wednesday, October 13, 2010

Sausage Gravy

1 Pound Sausage (I prefer Hatfield in a tube, or Jamestown in a tube, but have used the 12 oz tube of Jimmy Dean Sausage)

2 rounded TB flour

3 Cups milk or 1 (12 OZ) Can Evaporated Milk and 1 Can Water

Season to taste.

Brown the sausage so it's so dark bits and pieces stick to the bottom of your cast iron skillet. Drain all but 2 TB or so fat

Mix in the 2 rounded Tbs flour and let cook for a minute, then add the milk and water and stir until it thickens. If it's too thick add a 1/4 milk or water.

NOTE: The first time I had sausage gravy over buttermilk biscuits was at Marty's Diner on Route 6 but it's closed now. Bummer!

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