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Article: Southern gravies
- Article from:
- Southern Living
- Article date:
- March 1, 2003
- Author:
CopyrightCopyright Southern Progress Corporation Mar 2003. Provided by ProQuest LLC. (Hide copyright information)
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Pour on extra flavor with these basic recipes.
You can have gravy whether you've roasted a large piece of meat or not. Complete your next meal with one of these rich variations.
ANDRIA SCOTT HURST
SAUSAGE GRAvY
MAKES 2 CUPS
PREP: 15 MIN., COOK: 10 MIN.
Serve over buttermilk biscuits or grits.
COOK sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
WHISK flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper.
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