Wednesday, January 2, 2008
Sausage Gravy
1 lb. hot sausage or bacon/sausage, cooked and crumbled and set aside (save grease)

Make a roux by mixing/melting butter, grease, and flour over medium heat:

8 Tbsp. butter
2 Tbsp. reserved sausage grease (call it drippings if it makes you feel better about it- you can leave it out, but it won't taste as good.)
10 Tbsp. flour

Slowly add 4 cups milk while stirring constantly, so you don't get lumps.
Cook over medium heat, add salt, pepper, and garlic salt to taste (I'd guess 1/2 to 1 tsp of each, take it slow and test along the way.) Add drained sausage.

Since I don't usually use a recipe my gravy comes out different every time. With our large family I make 4 cups of gravy. If that is too much for you, you can certainly halve the recipe, but you can also pour any leftover into a freezer bag or container and freeze it. With a roll of biscuits and some scrambled eggs, you can have a meal ready in minutes!

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