Slow Cooker Sausage Gravy 3 pounds bulk sausage -- (Jimmy Dean is a good brand) 1/2 cup all-purpose flour 1 teaspoon dried sage 1 teaspoon dried thyme 2 cups chicken broth 4 cups milk salt and freshly-ground black pepper
Cook the sausage in a large skillet over high heat until it is no longer pink. Transfer it to the insert of a 5 to 7-quart cooker. Add the flour, sage, and thyme to the same skillet and cook for 3 minutes, whisking constantly. Whisk in the chicken broth and bring to a boil. Transfer the mixture to the slow cooker and stir in the milk. Cover and cook on LOW for 2 hours. Season with salt and pepper. Serve from the cooker set on warm. Makes about 7 cups (14 one-half cup servings). AuthorNote: When my daughter attended college in the South, I became a connoisseur of sausage gravy and would try it at most of the breakfast place while visiting. I decided that the quality of the gravy definitely depended on the quality of the sausage, so make sure to sue a good-quality sausage when you make this. Keep it warm in the slow cooker serving biscuits and eggs for breakfast. It's a real crowd pleaser! ChupaNote: spice this up with lots of red pepper flakes, fennel seed, and kosher salt. I used ground turkey meat, to cut the fat, and it was lovely. A teaspoon each of thyme, sage and fennel seed wasn't enough; it probably ended being closer to 1 tablespoon each. I like spicy food, so split the difference and use 1 1/2 teaspoons each. Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" Yield: "7 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 42g Fat (80.6% calories from fat); 15g Protein; 8g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 792mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat. NOTES : Cooker: 5 to 7-quart Time: LOW for 2 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
