"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage Gravy Recipe

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This recipe for Sausage Gravy, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nina Hebbard
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Sausage
Flour
Milk
Salt and pepper

Directions:
Directions:
Cook sausage, patties or links, over low to medium-low heat. You don't want a burned taste. Remove sausage when done. Add 4 T. flour to drippings. (If there is more than 4-5 T. of drippings, discard some.) Whisk until smooth. Add 2 c. milk, stirring constantly. cook until thick and bubbly. Season with salt and pepper. Serve over hot biscuits.

 

 

 

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