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Cheesy Sausage Gravy
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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 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |