Sawmill Gravy
A thick milk gravy. Serve on
biscuits with sausage & eggs.
Makes: 4 servings
PREP TIME: 20 Min
COOK TIME: 15 Min
READY IN: 35 Min
-
1 lb ground pork sausage
2 Tbsp all-purpose flour
1/4 tsp ground black pepper
1/2 cup chopped green onions
2/3 cup milk
=
Place sausage in lg, deep skillet.
Cook over med heat until evenly
brown. Drain on paper towels,
reserving 2 Tbsp fat in skillet.
Stir in flour & pepper. Cook,
stirring constantly, until flour
is brown. Add chopped green
onion; cook until tender.
Gradually stir in milk; cook
until thickened. Add more milk i
f necessary to achieve preferred
consistency. Serve with sausage.
Prep Note(s).
~ form sausage into a roll, then
cut into slices for cooking. Once
done & drained, set aside,
reserving two patties to be
crumbled & placed back
in gravy at the end.
~ You have to play with flour
and milk amounts; according
to your own taste & preferences.
~ By the way, you can sub
ham for the sausage and call
it *red-eye gravy*.
Variation: add a couple
pinches of cracked
pepper, and a pinch of
either thyme or sage.
NUTRITION per Serving
(ORIGINAL ingredients
(including deleted salt)
only)
Calories: 512, Total Fat: 46.6g
Cholesterol: 80mg, Sodium: 1070mg
Total Carbs: 7.1g, Dietary Fiber: 0.5g
Protein: 15.3g
All that you see or seem, is but a dream
within a dream.
Edgar Allan Poe
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