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Country Sausage Gravy Recipe

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This recipe for Country Sausage Gravy, by , is from The Dailey Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melanie Dailey


2 lbs bulk pork sausage
1 cup finely diced onion
cup minced garlic
1 to 2 tsp crushed red pepper flakes
cup butter
Salt and freshly ground black pepper
2 tsp minced fresh sage OR tsp dried
2 tsp minced fresh thyme, OR tsp dried
4 cups milk
cup minced fresh parsley

1. Heat large skillet over medium-high heat; crumble pork into skillet.
2. Add onion, garlic, and red pepper flakes; cook stirring frequently until pork is no longer pink, about 7 minutes.
3. Drain off any fat.
4. Add butter, salt and pepper to pork; cook stirring often until butter melts.
5. Sprinkle flour over the top; cook stirring often for 5 minutes.
6. Stir in sage and thyme.
7. Slowly stir in milk cup at a time, adding more milk as mixture thickens; cook stirring often for 5 minutes.
8. Taste and adjust seasonings.
9. Just before serving, add parsley and additional milk if needed (gravy will thicken quickly upon standing.)

Makes about 8 cups




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