Roxy15
New member
This is really good and I put it on biscuits and hashbrowns.
Sausage Gravy:
1 Scallion, Finely Chopped-(The White Part Only)
1 lb. Pork Sausage-(I Like Farmer John's Hot Sausage)
4 T. Butter
4 T. Flour
1 Cup Heavy Cream
1 Cup Milk
***If You Don't Have Heavy Cream, Use 2 Cups Milk
1 Pinch Cayenne-(Opt.)
1 Pinch Coarse Salt Or Regular Salt
1 Tsp. Freshly Ground Black Pepper
Preheat a large skillet to medium-high heat. Add the scallion whites-(and a tiny drop of oil)-and sauté them for about a minute. Add the pork sausage and break up with a wooden spoon, browning all over.
While the sausage is browning, melt the butter in a medium saucepan. Once melted and the foaming has subsided, add the flour. Whisk until it becomes a nice golden paste, about a minute. Add the cream, milk, cayenne, salt and freshly ground black pepper. Whisk until nice and thick and creamy.
Pour the sausage into the cream sauce, little by little; mix.
Serve over biscuits/hashbrowns.
Sausage Gravy:
1 Scallion, Finely Chopped-(The White Part Only)
1 lb. Pork Sausage-(I Like Farmer John's Hot Sausage)
4 T. Butter
4 T. Flour
1 Cup Heavy Cream
1 Cup Milk
***If You Don't Have Heavy Cream, Use 2 Cups Milk
1 Pinch Cayenne-(Opt.)
1 Pinch Coarse Salt Or Regular Salt
1 Tsp. Freshly Ground Black Pepper
Preheat a large skillet to medium-high heat. Add the scallion whites-(and a tiny drop of oil)-and sauté them for about a minute. Add the pork sausage and break up with a wooden spoon, browning all over.
While the sausage is browning, melt the butter in a medium saucepan. Once melted and the foaming has subsided, add the flour. Whisk until it becomes a nice golden paste, about a minute. Add the cream, milk, cayenne, salt and freshly ground black pepper. Whisk until nice and thick and creamy.
Pour the sausage into the cream sauce, little by little; mix.
Serve over biscuits/hashbrowns.