COUNTRY SAUSAGE GRAVY

By LindaW1955

DEIRBERG'S EVERYBODY COOKS

Ingredients

• 2 pounds bulk pork sausage
• 1 cup finely diced onion
• 1/2 cup minced garlic
• 1 to 2 tsp crushed red pepper flakes
• 1/2 cup butter
• Salt and freshly ground pepper
• 1/2 cup flour
• 2 tsp fresh minced sage or 1/2 tsp dried sage
• 2 tsp minced fresh thyme or 1/2 tsp dried
• 4 cups milk
• 1/2 cup minced fresh parsley

Preparation

Step 1

1. Heat large skillet over medium-high heat; crumble pork into skillet. Add onion, garlic, and red pepper flakes; cook stirring frequently until pork is no longer pink about 7 minutes. Drain off any fat. Add butter, salt and pepper to pork; cook stirring often until butter melts. Sprinkle flour over the top; cook, stirring for 5". Stir in sage and thyme. Slowly stir in milk 1/2 cup at a time, adding more milk as mixture thickens; cook stirring often for 5". Taste and adjust seasonings. Just before serving, add parsley and additional milk if needed (gravy will thicken quickly upon standing.)