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Mamaw's Sausage Gravy Recipe

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

Contributor:  
Contributor:  
Virgie Scott
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
sausage
flour
water
evaporated milk

Directions:
Directions:
Here it goes-- to the best of my memory-- how I made sausage gravy.

I crumble up the sausage (*Bass Farms is best) in a large skillet and brown until well done. Or sometimes, I will fry the individual sausage patties until they're well done. I take out some of those patties for breakfast, leaving a few (4 to 5) to mash up for the gravy. If necessary, I'll drain off some of the drippings leaving enough to make the gravy. Usually, I don't have to drain any drippings from skillet. Add the amount of flour, using your own judgment, to the drippings and brown (or you can use the Kitchen Bouquet browning & seasoning sauce) if you're in a hurry. After browning the flour, add equal amounts of evaporated milk and water, or you can use all regular milk. (I have my milk ready in a bowl while I'm browning the flour.) Stir constantly until thickened. Enjoy!

*I've only been able to find it at Food Lion in Nags Head.

Personal Notes:
Personal Notes:
Serve on top of homemade biscuits for a very yummy breakfast.

Apple butter tastes good with this too!

 

 

 

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