Sausage Gravy

By draingal

Hint: A shortcut is to use 1 can of cream of mushroom soup and 1 can of milk instead of making a the homemade gravy. I also add sautéed onions and mushrooms.

Ingredients

• 1 1/2 pounds sausage
• 2 ounces fat from cooked sausage
• 1/2 ounce onions, minced
• 1 1/2 ounces flour (see hint below)
• 2 cups beef or pork stock
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Cook sausage, drain and save the fat.
Add onions to fat and cook until transparent.
Make a roux: add flour and cook 5 minutes but DO NOT brown the flour.
Heat stock and milk together in a separate pan. Add your "roux" to the stock-milk mixture, stirring with a whip and cook until thick and smooth. Add salt and pepper to taste and add back the cooked sausage and stir.