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Old-Fashioned Sausage Gravy




Source of Recipe


(marlaoh)


List of Ingredients




1-pound loose pork sausage
6 3/4 cups half-and-half
3/4-cup all-purpose flour
2 teaspoons salt
2-teaspoon black pepper
1-teaspoon garlic powder

Recipe



In a heavy-bottomed pot [or Dutch-Oven], brown the sausage over
medium heat, stirring and breaking it up as you cook. When browned,
drain off all of the grease. Pour 6 cups of the half-and-half over
the sausage, and increase the heat to medium-high. Heat until hot,
but don't let it boil.

In a small bowl, mix the flour with the remaining 3/4-cup half-and-
half and whisk, or stir, with a fork until it is smooth and no
lumps. Combine this mixture into the sausage mixture. Reduce the
heat to medium-low and continue stirring until the gravy thickens
for 5 to 6 minutes.

Remove from the heat and stir in the seasonings. Serve immediately
or let cool, cover, and refrigerate until ready to use. This will
keep up to 3 or 4 days in the refrigerator. Of course, re-heat
before serving over the biscuits. This is also great over mashed-
potatoes.