Suzie's Q Recipes

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Sausage Gravy

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• 1 lb Country sausage

• 4 T Butter

• 4 T All purpose flour

• 2 C Skim milk

• 1 C Heavy cream

• 1/2 t Onion powder

• 1/2 t Garlic powder

• 1/2 t White pepper, fresh

• 1/2 t Black pepper, fresh

• 1 t Kosher salt

Brown, crumble and drain sausage.

Over medium high heat, make a white roux with the butter and flour.  Add milk, whisking until smooth.  Stir in heavy cream.  Bring to a simmer.  Whisk frequently.  Cook to desired thickness.  Add more milk or cream as needed to maintain consistency.  Add seasonings, sausage and serve.

Yield:  2 1/2 cups

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