Dutch Oven Sausage
1 pound fresh sausage 3 tablespoons shortening, or bacon drippings 1/4 cup all-purpose flour 3 cups milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions: 1. In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain. 2. Add the shortening, flour, salt and pepper. Cook stirring constantly until flour begins to brown. 3. Slowly add milk while continuing to stir. Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk. 4. Cut the biscuits in half and pour the gravy over the biscuits. If you want just a plain milk gravy recipe, form the sausage into patties and brown. Remove them from the skillet to use to make sausage biscuits and continue the recipe the same way. By Colleen Sloan Dutch Oven Class 2016 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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