- 1/2 pound bulk pork sausage
- 1/2 pound bulk spicy pork sausage
- 1/2 pound bulk sage sausage
- 3/4 to 1 cup all-purpose flour
- 1 tablespoon chicken bouillon granules
- 5 cups milk
- Warm baking powder biscuits
- In a large skillet over medium heat, cook all of the sausage until no longer pink; drain. Stir in flour and bouillon. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over biscuits. Yield: 8-10 servings (6 cups).
Originally published as Sausage Gravy in Country Pork 1996, p45
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Reviewed Feb. 28, 2015
"Excellent and easy . Added black pepper to taste."