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Sauces - Gravy -  Sausage Gravy Post by :lleiderm Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2257

Click below to download : Sauces - Gravy - Sausage Gravy (Format : PDF)

Sauces - Gravy - Sausage Gravy

1 lbs bulk sausage
2 Tbsp flour
2/3 to 1 cup milk
1/4 to 1/2 tsp pepper

Cook the sausage in a large skillet until browned, stirring to crumble. Remove from skillet using a slotted spoon, and drain well. Reserve 2 tablespoons of dripping in the skillet.

Add the flour to the drippings, stirring until smooth. Cook over medium heat, stirring constantly, for 1 minute. Gradually add 2/3 cup of milk, stirring constantly until smooth and thickened. Add remaining 1/3 cup of milk, if you want the gravy thinner. Stir in the pepper and sausage. Cook until hot, stirring constantly. Serve over split biscuits.
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1 pound ground pork sausage 5 tablespoons flour 1 teaspoon salt 1 teaspoon pepper 4 cups milk Biscuits (recipe below)Spray a large skillet with Pam® cooking spray. Brown sausage and drain well.Add flour and stir till well blended. Stir in milk, salt and pepper. Bring to a boil and stir until thickens. Serve over biscuits. Baking Powder Biscuits2 cups flour 3 tsp. baking powder 2 tsp. sugar 1/2 tsp. cream of tartar 1/4 tsp. salt 1/2 cup shortening 2/3 cup milk Preheat oven to 350° F.Stir together dry ingredients. Cut in shortening. Stir in milk. Turn onto

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6 tablespoons (3/4 stick) butter 4 ounces ham, diced (about 1 cup) 1 1/2 cups sliced stemmed shiitake mushrooms 1 cup finely chopped green bell pepper 1/2 cup minced onion 2 teaspoons minced fresh thyme 1 cup canned low-salt chicken broth 1/2 cup freshly brewed hot coffee 1/2 cup seeded chopped tomatoes 1 teaspoon hot pepper sauce 1/4 cup Madeira 2 teaspoons cornstarch Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix