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Oct 122011
 

Sausage Gravy

One of our most favorite dishes for breakfast, lunch or dinner! This recipe hails from a little restaurant I worked in down in Brooksville, and it was the owners original recipe or at least he claimed it to be!

 

1 lb bulk sausage
1 qt water
1 qt milk
¼ lb butter
1 ½ teas accent
1 ¾ teas salt
¼ teas white pepper
About 2 cups of cake flour

 

Saute the sausage in a dutch oven until cooked through. Add the water, butter and seasonings and let simmer for about 20 minutes. Meanwhile, add enough milk to the flour to make a smooth paste and slowly stir into the simmering sausage mixture. Add the remaining milk, constantly stirring for five minutes to blend flavors. If gravy is too thick you can add a little more milk and if too thin blend a little more flour with milk and add to gravy!  Enjoy over some nice hot biscuits ya’ll!!!

 

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