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Sep 28, 2009


Sausage Gravy

1 lb sage-flavored bulk pork sausage
2 T finely chopped onion
6 T all-purpose flour
1 quart milk
1/2 tsp poultry seasoning
1/2 tsp ground nutmeg
1/4 tsp salt
Dash Worcestershire sauce

Crumble sausage into a large saucepan; cook over medium-low heat.

Add onion; cook and stir until transparent. Drain, discarding all but
2 tablespoons of drippings.

Stir in flour; cook over medium-low heat for about 6 minutes or until
mixture bubbles and turns golden.

Stir in milk.
Add seasonings; cook, stirring, until thickened.