"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

WORLD FAMOUS COUNTRY GRAVY Recipe

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This recipe for WORLD FAMOUS COUNTRY GRAVY, by , is from The DEMBOSKI / FIEBER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
SKI DEMBOSKI
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. olive oil.
1 Lb Readfields smoked sausage.
A few shakes of Tony Chachere's.
2 Tbsp BUTTER.
1/2 C. all purpose flour.
4 C. whole milk.

Directions:
Directions:
Chop sausage in the food processor.
Heat a large cast iron skillet then coat it with the olive oil to seal the skillet.
Brown the sausage. A whisk works great to keep the sausage separated. (If bulk sausage is used then drain the grease).
Add the Tony Chachere's to taste.
Add the butter and melt it.
The heat should be as high as you can get it here.
Add the flour and stir using a whisk until the flour is absorbed and slightly browned.
Add the milk in a slow stream and stir while doing so.
Once the mixture starts to boil turn the heat down but keep it boiling.
Continue stirring and scraping the edges and bottom of the skillet until it's thick.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Make sure this is dipped over the breakfast biscuits and you'll be sure to get them snot-nosed youngsters out of bed before noon! This is also the perfect gravy for chicken fried steaks and the like.
1. A different sausage can be used but a smoked sausage adds the best flavor. If store-bought bulk sausage( Jimmy Dean) is used, then the food processor is not needed.
2. If substitutions are made for whole milk and butter than the outcome will not be of the "WORLD FAMOUS" caliber of fine dining and you may as well just dip toilet water for breakfast.
2. If whole milk is not used then the cooking time is increased to reduce the mixture to a "gravy" consistency. The flavor will be different due to the reduced butterfat content.
3. BUTTER is BUTTER.

 

 

 

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