nthole
Babbling Farker
Oh man, just made the best sawmill gravy ever. Pretty simple, but the big difference was definitely - instead of browned ground sausage...pounded up FATTY!
Heated the pounded fatty up in the pan and then remove, didn't get much drippings, so tossed in two tablespoons butter for the fat. Let that melt and scrapped up any left over sausage bits. Whisked in 1/4 cup of flour to the butter, get a bit of a doughy droppings. Let that sit a bit on some heat then off the heat slowly blended in 2 cups of milk. Whisked to smooth, back on medium heat till thickened up a bit, added some salt and pepper, poured back in the sausage (1lb roll of fatty, had sliced it before pounding - left over in fridge mod), and onto some biscuits.
Now THAT'S a way to start the new year!
Heated the pounded fatty up in the pan and then remove, didn't get much drippings, so tossed in two tablespoons butter for the fat. Let that melt and scrapped up any left over sausage bits. Whisked in 1/4 cup of flour to the butter, get a bit of a doughy droppings. Let that sit a bit on some heat then off the heat slowly blended in 2 cups of milk. Whisked to smooth, back on medium heat till thickened up a bit, added some salt and pepper, poured back in the sausage (1lb roll of fatty, had sliced it before pounding - left over in fridge mod), and onto some biscuits.
Now THAT'S a way to start the new year!
Yours has serious sausage. 
