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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southern Sausage Gravy Recipe

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This recipe for Southern Sausage Gravy is from STACEY SMITH'S FAMILY FAVORITES, 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:  
8 ounces breakfast sausage
2 tablespoons shortening or lard
3 tablespoons flour
1 1/2 to 1 3/4 cups milk
salt and pepper, to taste
dash cayenne pepper, optional
Directions:
Directions:
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.

 

 

 

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