SAUSAGE GRAVY
Spoon over fresh baked biscuits, use as a sauce over baked or fried chicken, breaded veal and chicken cutlets or dip it with a crusty Italian
or French bread.
Ingredients
1 medium fine chopped onion lightly fried with 1 /2 stick butter
1 lb sausage fried with ½ cup water and mashed
Pinch nutmeg
1 teaspoon sugar
1 tablespoon ground sage
½ teaspoon lemon pepper
2 chicken bouillon
8 tablespoon “Wondra” quick-mixing flour
5 cups water
1/2 cup can milk
Method
In a 1 ½ qt. or larger saucepan, lightly fry chopped onions in ½ stick butter, add all other ingredients except uncooked sausage and sage. Bring to a full boil stirring rapid and constantly then remove pan from heat and let set 15 minutes while you fry the sausage and sage with ½ cup water over a medium heat, breaking up the meat into small pieces with a potato masher. After frying the sausage with the sage spice, add it to the main pot, cover and simmer all for 20-30 minutes stirring occasionally and adding small amounts of water if necessary.
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