Sausage and Rice Pancakes With Country Gravy |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This unique recipe from the USA Rice Federation Ingredients:
1 tablespoon sausage drippings |
1 tablespoon all-purpose flour |
2/3 cup milk |
2 ounces bulk pork sausage, cooked,crumbled |
salt and pepper, to taste |
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1 1/3 cups milk |
1 large egg, beaten |
1 cup cooked rice, cooled |
6 ounces bulk pork sausage, cooked,crumbled |
Directions:
1. For the gravy, heat the drippings in medium saucepan over medium heat; stir in flour until smooth; cook 4 minutes; gradually stir in milk; cook, stirring, until mixture thickens; stir in sausage, salt and pepper; keep warm.
2. For the pancakes, melt the butter in large saucepan over medium heat; stir in flour until smooth; cook 5 minutes; gradually stir in milk; cook, stirring, until mixture thickens; Whisk in eggs; remove from heat; stir in rice and sausage; use 3 tablespoons batter for each pancake and cook in greased medium skillet over medium heat until golden brown.
3. Serve pancakes with gravy.
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