Thursday, August 12, 2010

Sausage Gravy

Sausage Gravy

1 pound ground pork (or you can get ground sausage and skip the seasonings)
2 teaspoons rubbed sage
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons water
1/4 cup flour (or 1/3 cup oat flour for a GF version)
2 cups milk

Cook pork with sage, black pepper, cayenne, salt and water.  Drain some of the fat off. Add the flour, stir to incorporate and cook for about 1 minute. Add milk slowly so not to cause lumps.  Cook until thickened. Serve over biscuits, homemade or whopped*.

* Whopped means the kind from the store. After you peel off the paper from the package you then 'whop' it on the counter to break the seal.

Also great over a Breakfast Slam
and used in the Chuckwagon Breakast

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