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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Lisa Martin
  • 1 lb. sausage
  • 3 TBS flour
  • 3 or 4 cups milk
  • salt and pepper
In a skillet over medium heat, crumble and fry sausage until done. Using a slotted spoon, remove sausage from the pan, leaving the grease behind.
Add flour and use a whisk to blend. Blend to make a smooth paste and cook until the paste is a light golden brown.
Add milk and stir until paste is dissolved in the milk. Add the sausage bits back to the gravy. Season with salt and pepper to taste. Bring to a boil (stirring occasionally so the gravy won’t stick to the pan) and cook until the gravy thickens, 10 to 15 minutes. If the gravy gets too thick, simply add more milk.
Serve over biscuits.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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