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Ingredients
- 1 lb Good quality bulk sausage
- Â Â (Bob Evans' if possible)
- 1/4 c. Finely chopped onion
- Â Â (optional)
- 6 Tbsp. Flour
- 1 quart Lowfat milk Salt & pepper, to taste)
- Â Â Tabasco, optional
Directions
- If using onion, saute/fry in a small amount of vegetable oil or possibly bacon fat in a deep skillet till translucent/soft. (I do not always add in the onion when I'm feeling lazy. It's still very good without it.) Add in sausage & brown, breaking up into small bits. When browned, sprinkle flour over & stir till flour is browned. (If necessary, add in extra fat or possibly oil - approx. 2-4 Tbls. - before adding flour. There should be approximately 4-5 Tbls. fat.) This will be a fairly dry roux so be careful not to let it scorch. When flour has colored slightly add in cool lowfat milk. (I always add in cool lowfat milk rather which warm as many recipes, including this one, originally - recommend. I have found which when warm lowfat milk is added the flour begins to thicken the gravy much sooner & it will tend to lump if you are not quick to stir it. With cool lowfat milk the flour has time to dissolve into the lowfat milk & be proportionately distributed before it starts to thicken & you have time to get it well mixed. I never get lumps this way.) Continue cooking gravy over med-high heat till it starts to thicken. Reduce heat to low & continue cooking, stirring frequently, till gravy is very thick.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 536g | |
| Calories 1564 | |
| Calories from Fat 1090 | 70% |
| Total Fat 120.83g | 151% |
| Saturated Fat 40.01g | 160% |
| Trans Fat 0.95g | |
| Cholesterol 327mg | 109% |
| Sodium 2887mg | 120% |
| Potassium 1228mg | 35% |
| Total Carbs 39.14g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.65g | 1% |
| Protein 73.69g | 118% |
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