INGREDIENTS:
Recipe by Vicki Baxter
Scaled for 4 servings
4 oz. unseasoned pork sausage
4 cups whole milk
1/4 cup butter
3 oz. flour
3/4 tsp. black papper
3/4 tsp. salt
1 Tbls. parsley flakes
3 Tbls. chopped onion, sauted
1/4 tsp. chopped garlic
1/4 tsp. Tabascoฎ sauce
1/4 tsp. Lawrey's Seasoned Saltฎ
1/4 tsp. sage
PREPARATION:
In a large skillet, brown off sausage, onions, garlic, parsley flakes, sage, salt, pepper, Tabascoฎ and seasoned salt. Set aside.
In another skillet, melt the butter and slowly add the flour until a thick roux is formed. Be careful not to burn!
Heat the milk and slowly add to the roux, mixing continuously until a thick gravy is formed.
Add sausage and spice mixture and blend well. Add salt and pepper to taste. Serve hot over buttermilk biscuits.
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BACK TO GUTSY'S HOME
Scaled for 4 servings
4 oz. unseasoned pork sausage
4 cups whole milk
1/4 cup butter
3 oz. flour
3/4 tsp. black papper
3/4 tsp. salt
1 Tbls. parsley flakes
3 Tbls. chopped onion, sauted
1/4 tsp. chopped garlic
1/4 tsp. Tabascoฎ sauce
1/4 tsp. Lawrey's Seasoned Saltฎ
1/4 tsp. sage
In a large skillet, brown off sausage, onions, garlic, parsley flakes, sage, salt, pepper, Tabascoฎ and seasoned salt. Set aside.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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