Recipe - Cream Gravy

1 pound Pork sausage (spiced)
2 tablespoon Butter or sausage grease
One fourth cup Flour
Garlic
Salt and pepper
2 cup Milk

From: mike.henley@yob.com (Mike Henley)

Date: Wed, 6 Jul 1994 22:36:23 GMT

Cook sausage and drain. Then, either retain a portion of the drippings or
melt the butter and add the flour. Let simmer a while and then add the
milk. Let heat until starch gelatinization occurs (gets thick). Season to
your liking the more pepper, salt and garlic, the better. Be careful not
to scorch the gravy. Add sausage to gravy after thickened to your desired
consistency. If it doesn't get thick enough, add some more flour
(dispersed in milk or water). Steve Bainbridge sbainbri@law.uiuc.edu

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