Sausage and sawmill gravy
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Sausage and sawmill gravy
  Sausage    Gravy    Pork  
Last updated 6/12/2012 12:43:28 AM. Recipe ID 2634. Report a problem with this recipe.
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      Title: Sausage and sawmill gravy
 Categories: Pork
      Yield: 4 Servings
 
      1 lb SAUSAGE
      1 x  OIL
    1/2 c  FLOUR
      3 c  MILK
      1 x  SALT AND PEPPER TO TASTE
 
  SHAPE THE SAUSAGE INTO PATTIES, 1/2 INCH THICK. COOK OVER MEDIUM HEAT
  UNTIL DONE. REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE. DRAIN
  OFF THE DRIPPINGS AND ADD ENOUGH OIL TO MAKE 1/2 CUP. RETURN
  DRIPPINGS TO SKILLET AND COOK FOR 3 MINUTES OR UNTIL BROWNED. ADD
  MILK AND SEASON WITH SALT AND PEPPER. COOK UNTIL BUBBLY, STIRRING TO
  PREVENT LUMPS. COOK, STIRRING, 1 MINUTE MORE. CRUMBLE IN ONE OR TWO
  COOKED PATTIES.
 




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Recipe ID 2634 (Apr 03, 2005)

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