COUNTRY SAUSAGE GRAVY
Western Rolls and Sausage Gravy
Method
In a fry pan, fry 1 lb. ground
bulk sausage and set aside.
Next, fry 3/4 cup diced onions in the
sausage oil, then set aside.
In a pot, melt 1 stick butter over a medium heat , add 1/2 cup flour and 1 teaspoon black pepper, whisk to form a paste (roux.)
Next add 1 cup cool water and 1 cup regular whole milk, whisk-whip until flour is dissolved and creamy. Bring to a boil stirring rapidly, lower heat to simmer, keep stirring until boiling stops.
Add 1 tablespoon of powder chicken stock then add 2 more cups of water. (You can use 2 or 3 chicken bouillon cubes instead of stock however they are very salty).
Now add the cooked sausage and onions, stir well and simmer everything for 15 minutes or longer stirring frequently.
For desired thickness add more water or flour as needed.
Serve over Ranch Rolls, Biscuits or Toast.
Makes 5-6 servings
See Our Ranch Roll Recipe
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