Printable | Taste of Home

Cheesy Sausage Gravy

1 pound bulk pork sausage
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon pepper
2-1/2 cups milk
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
6 hard-cooked eggs, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
Warm biscuits

In a large skillet, cook sausage over medium heat until no longer
pink; drain and remove sausage. In the same skillet, melt butter.
Stir in flour and pepper until smooth. Gradually whisk in milk. Bring

Printed from tasteofhome.com Aug 21, 2008

-----------------------Fold------------------------

Cheesy Sausage Gravy cont.

to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Stir in soup until blended. Stir in eggs, mushrooms and sausage.
Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours.
Stir; serve over biscuits.

Yield: 8 servings.