LarryWolfe
Chef Extraordinaire
1 Pound ground sausage
1/2 Stick of Butter
1/2 Cup Flour
Milk (less than 1/2 Gallon)
1-2 Dashes of Worchestershire Sauce (secret ingredient/optional)
Salt and Pepper to taste
Crumble sausage and brown in skillet.
Remove sausage, do not drain fat from pan. Add butter and melt over medium heat, add flour a little at a time until you get a thick peanut butter texture.
Slowly add milk wisking constantly, do not rush this step or you'll have lumps. Once the mixture starts to bubble that will be as thick as it gets, so if it is too thick add a bit more milk. If it is too thin, make a slurry with a little milk and flour and add to the mixture to thicken.
Add sausage to gravy, add pepper, salt and worchestershire sauce.
Serve over bread, toast or biscuits.
(This can also be made with ground beef. Referred to as "SOS")
1/2 Stick of Butter
1/2 Cup Flour
Milk (less than 1/2 Gallon)
1-2 Dashes of Worchestershire Sauce (secret ingredient/optional)
Salt and Pepper to taste
Crumble sausage and brown in skillet.
Remove sausage, do not drain fat from pan. Add butter and melt over medium heat, add flour a little at a time until you get a thick peanut butter texture.
Slowly add milk wisking constantly, do not rush this step or you'll have lumps. Once the mixture starts to bubble that will be as thick as it gets, so if it is too thick add a bit more milk. If it is too thin, make a slurry with a little milk and flour and add to the mixture to thicken.
Add sausage to gravy, add pepper, salt and worchestershire sauce.
Serve over bread, toast or biscuits.
(This can also be made with ground beef. Referred to as "SOS")
