"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Down-Home Sausage Gravy, by Sandy Hunter, is from The Hunter Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. (16 oz.) fresh breakfast sausage 2 tablespoons finely chopped onion 6 tablespoons all-purpose flour 2 cans (12 fl. oz. each) Evaporated Milk 1 cup water 1/4 teaspoon salt Hot pepper sauce to taste Hot biscuits
Combine sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.
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