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FRIED SAUSAGE WITH MILK GRAVY

FRIED SAUSAGE WITH MILK GRAVY
By Anne Landefeld on Thursday, August 22, 2013 at 7:43pm
Ingredients
? 1 pound fresh link sausage
? All-purpose flour, about 2 tablespoons
? Milk, about 1 cup (see notes below)
? Salt and pepper to taste
Directions:
1. Cut sausage into desired pieces. Place in frying pan and add a little water.A
2. Bring to a boil over high heat. Reduce, cover, and simmer until sausage is done. Remove lid and continue to cook over medium-high heat until water evaporates and sausage browns on all sides.
3. Remove sausage from pan.
4. Add flour to pan drippings. Stir as if making a roux, until flour is slightly browned. Gradually add milk, stirring vigorously to prevent lumps as it thickens and scraping up all of the browned bits in bottom of pan.
5. Add salt and pepper, place in a gravy boat and serve with the sausage.
Notes: The amount of milk added depends on the desired thickness. Start with one cup and add more if desired as it thickens. For a lighter gravy, just add less flour. Sometimes, I omit the flour and just let the milk reduce. It forms some curdles which act as a natural thickener. Fresh sausage comes in a variety of forms depending on the region of the country. The typical sausage used in this recipe is somewhat mild, often called ‘country’ sausage. However, I know from experience that country sausage in Pennsylvania has different spices than sausage found in the south. Therefore, just get your favorite fresh sausage.In this recipe, the gravy can be used on any side dish served with the sausage, such as potatoes, macaroni and cheese, buckwheat cakes, potato pancakes, or just ‘sopped’ up with a piece of bread.

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