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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.)