Food recipes
Sausage Gravy
Sausage Gravy Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking cream, fluid, heavy whipping milk, fluid, 1% fat, without add...
Sausage Gravy
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
salt, table
Directions:
Start your gravy by heating a large skillet on medium-high heat.
Cook the sausage first, breaking it up into pieces until brown.
Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan.
Add the flour to the pan and whisk to create a roux.
(Note: if your sausage does not leave enough grease, add in a small amount of olive oil.)
Once your roux thickens, turn the heat down to medium-low and add the cream and milk.
Whisk to combine, and then cook until thickened, stirring occasionally.
Once thick, add in spices and the reserved sausage crumbles.
Taste, and add in more spices as desired.
Serve warm over biscuits.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
salt, table
Directions:
Start your gravy by heating a large skillet on medium-high heat.
Cook the sausage first, breaking it up into pieces until brown.
Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan.
Add the flour to the pan and whisk to create a roux.
(Note: if your sausage does not leave enough grease, add in a small amount of olive oil.)
Once your roux thickens, turn the heat down to medium-low and add the cream and milk.
Whisk to combine, and then cook until thickened, stirring occasionally.
Once thick, add in spices and the reserved sausage crumbles.
Taste, and add in more spices as desired.
Serve warm over biscuits.