RECIPE SUBMITTED BY: Rick Thompson
Restaurant Style Sausage Gravy
1 LB. Extra Mild Breakfast Sausage (Owens)
6 Tbsp. Flour
1 1/2 C. Water
2 1/4 C. Whole Milk (little more if gravy is to thick)
3/4 tsp. Salt
1 tsp. Paprika
On medium heat crumble sausage in fry pan, stir often.
Cook sausage until brown.
With slotted spoon remove sausage from fry pan and reserve pan drippings.
The oil and drippings should measure 1/4 cup, add a little vegetable oil may be added l if needed.
On medium low temperature add flour one table spoon at a time and whisk.
Stir constantly until flour thickens and turns light brown.
When flour is thick and light brown add water slowly and stir.
When flour mixture is smooth add milk, paprika, and salt, stir until blended.
You want to let gravy simmer, but not boil this will curdle the milk.
When blended add sausage, mix and simmer until heated through.
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