Sausage Gravy
For a hearty breakfast on a crisp morning, it's hard to
beat a good sausage gravy. You can vary the taste by your
choice of pork sausage. I prefer medium or hot styles.
INGREDIENTS
1 lb. pork sausage
4 T flour
1/4 tsp. white pepper
1/4 tsp. salt
1/4 tsp. tarragon
2 cups milk
Salt to taste
PROCEDURE
In a heavy frying pan or skillet cook the sausage and
break it into small pieces. Use a slotted spoon to remove
the sausage from the pan once it is cooked. Leave the fat
from the sausage in the pan. There should be about 4
tablespoons fat, but this will depend upon the sausage. If
there is too much fat, spoon some out. If not enough, add
some margarine or butter. Put the flour, salt, tarragon and
white pepper in the pan over low heat and blend until it is
smooth and begins to bubble. Do not brown the flour. Add
the milk all at once and cook until it bubbles and thickens.
Return the sausage to the pan and stir into the sauce. Serve
on toast or baking powder biscuits.
NOTE
This recipe serves four adults or two adults and one
teenaged boy. Adding a dash or two of Tabasco sauce will
provide a little extra flavor. Sausage gravy is a good
choice for brunch as well. It goes well with scrambled eggs
and fresh fruit for a brunch buffet.
|