This version of the popular army dish,
usually made with creamed chipped beef,
uses bulk pork sausage.
Just add flour, milk, onions and seasoning
and you've got the favorite gravy
for serving over biscuits or toast.
Ingredients:
1 pound ground pork sausage
1/4 cup all purpose flour
2 1/4 cups milk
1 teaspoon poultry seasoning
salt and pepper to taste
3 tablespoons chopped onion
1 dash Worcestershire sauce
Directions:
Brown sausage in a large skillet; drain fat.
Pour flour directly on sausage to coat
(this will prevent lumps).
Add milk, to desired consistency.
Stir in the poultry seasoning, salt, pepper,
onion and Worcestershire sauce and heat through.
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