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Amish Sausage Gravy Recipe

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This recipe for Amish Sausage Gravy is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sausage Gravy:
1 lb pork sausage, we like it spicy
2 T. finely minced onion
6 T. all-purpose flour
1 quart milk
1/4 t. grated nutmeg
1/4 t. poultry seasoning
Dash of Worcestershire sauce
Dash of Tobasco
Directions:
Directions:
Crumble the sausage into a large saucepan, and saute' over medium-low heat, breaking it into small pieces while it cooks - do not allow to brown or get crisp. When meat is about 3/4 of the way cooked, add the onion and cook until it is transparent.
Push meat to the side and drain off all but about 2 T. of the drippings. Stir the flour into the separate drippings with a whisk, and cook over medium-low heat for 6-7 minutes until the flour turns golden and bubbles up.
Pour in the milk all at once, and add the seasonings. Cook and whisk it all together until the mixture thickens. Serve over halved biscuits. See Mary's recipe.
Personal Notes:
Personal Notes:
We only make this once or twice a year - usually when we have the family over for breakfast. This is the best biscuits and gravy you will ever have!
Adapted from "Cooking from Quilt Country", Marcia Adams, Clarkson N. Potter, Inc., 1989

 

 

 

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