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Gravy: Sausage Cream Gravy

Source of Recipe


beanbag






List of Ingredients



• 1 1/2 pounds bulk pork sausage
  
• 1/3 cup all-purpose flour
  
• 1 cup water
  
• 2 cups evaporated milk
  
• Salt and pepper to taste
  
• 1 dash worcestershire sauce
  






Instructions



1. Crumble and cook sausage until done; drain off all but 1/3 cup drippings.
   
   
2. Add flour to drippings and stir until well mixed. Add water, stirring until thick.
   
   
3. Stir in milk and seasonings; bring to a boil, stirring until thickened.
   
   
4. Simmer a few minutes; return sausage to the skillet and serve over hot buttered biscuits.
   
   
5. Good with eggs, over easy and fried apples.