SAUSAGE GRAVY
Sausage Gravy

Ingredients:

1 Pound Bulk Sausage

1/2 Stick (1/4 Cup) Margarine or Butter

1/2 Cup + 1 Tablespoon All Purpose Flour

3 Cups Homogenized Milk

1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
Thaw Sausage under refrigeration. Brown in large frying pan, stirring often to keep pieces separate. Drain well. Set aside.

Melt Margarine or Butter in large saucepan.

Add Flour to melted Margarine or Butter. Stir with a French whip. When blended, cook mixture (roux) 20–30 minutes over medium heat, stirring often. Do not allow to brown. Take off heat.

Pour Milk slowly into roux, stirring constantly with French whip. Cook over low heat until thickened.

Add Salt, Pepper and cooked Sausage to the gravy mixture. Heat to just below the boiling point, but do not allow to boil. Serve 1/2 cup over biscuit or toast.
Yield: 6, 1/2 Cup Servings
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This recipe compliments of Kansas State University Dining Services
This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.
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