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    Breakfast: Country Sausage Gravy *

    Source of Recipe

    June Smith

    List of Ingredients

    1 pound bulk pork sausage
    1 can condensed cream of chicken soup -- undiluted
    1 soup can milk
    1/2 teaspoon dry mustard
    1/4 teaspoon seasoned salt
    1/4 teaspoon pepper
    1 cup sour cream (8 oz)
    warm biscuits

    Recipe

    In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. Reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits. Yield: 4-6 servings. (3 1/2 cups gravy.)

 

 

 


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