Country Sausage Gravy Monday, July 14, 2008


A Dollywood Recipe

1 lb your favorite country sausage
1/4 cup flour, all purpose
2 cups milk
salt and pepper to taste


Cook sausage. When done, remove sausage but save about 4 TBSP of the fat which will have cooked out. Add flour and whisk (vigorously) for about 5 minutes until there are no lumps and the floor is cooked. Add the milk and continue to whisk until thickened. Add sausage back in and adjust seasonings. Ladle over those hot biscuits you just made.

This makes a nice thick gravy. If you like it thinner (though I don’t know why you would), use 1 TBSP sausage drippings and 1 TBSP flour for each cup of milk. This assumes 2 TBSP of drippings and flour for each cup of milk.


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