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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This savory sausage gravy is a specialty amount country folds in our area. It's best served over fresh, hot biscuits. It makes a real sticks to the ribs dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage. Mrs. J. N. Stine, Roanoke, Virginia Ingredients:
1 pound sage-flavored bulk pork sausage |
2 tablespoons finely chopped onion |
6 tablespoons king arthur unbleached all-purpose flour |
1 quart milk |
1/2 teaspoon poultry seasoning |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
dash worcestershire sauce |
dash hot pepper sauce |
biscuits |
Directions:
1. Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves. Yield: 4-6 servings.
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