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Sausage gravy (for chicken fried steak or biscuits)
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| Artist: |
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| Categories: |
Bakery, Chicken, Entrees, Fried, Muffins & Biscuits, Poultry, Side-dishes |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Sage-flavored bulk pork | | | Sausage | | 2
| tbsp | Finely chopped onion | | 6
| tbsp | All-purpose flour | | 1
| quart | Milk | | 1/2
| tsp | Poultry seasoning | | 1/2
| tsp | Ground nutmeg | | 1/4
| tsp | Salt | | | Dash Worcestershire sauce | | | Dash hot pepper sauce |
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Procedures:
| 1 | Crumble sausage into a large saucepan; cook over medium-low heat. | | 2 | Add onion; cook and stir until transparent. | | 3 | Drain, discarding all but 2 tablespoons of drippings. | | 4 | Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. | | 5 | Stir in milk. | | 6 | Add seasonings; cook, stirring, until thickened. | | 7 | Serve over biscuits or over chicken fried steak. | | 8 | Yield: 4 servings. |
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