Posted by RGMartin on March 26, 2015 at 06:38:39 from (98.21.107.147):
In Reply to: O/T sausage gravy posted by Phil Scarborough on March 26, 2015 at 06:23:31:
A pound or two of good quality loose pork sausage(just a salt and pepper seasoning).... brown it up in a good quality iron skillet, crumbling it up as you cook it... once browned/slightly crispy, add enough milk to cover it, plus a cup or two... thicken with flour like you would any other gravy(wisk a 1/3 cup of flour into a cup of cold water, pour into pan with sausage and milk, stir in as you bring back to a boil, maybe a minute of cooking after that to allow thickening). Add a good amount of fresh ground black pepper.
Serve on mashed potatoes, or homemade biscuits(I will let someone from south of the Mason-dixon provide directions for these).
This post was edited by RGMartin at 06:42:02 03/26/15.
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