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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is the recipe we always use for sausage and gravy, it is a brown gravy using homemade beef broth, not canned. Source: Pennsylvania Dutch Cookbook, 1961 edition, pg 28. Ingredients:
1 lb bulk pork sausage |
1 small onion |
1 tablespoon flour |
1 cup beef broth, home made not salty canned |
Directions:
1. Shape the sausage into 4 to 6 flat cakes.
2. Put sausage cakes into a cold cast iron skillet and cook slowly until well browned on both sides and thoroughly cooked.
3. Remove cakes to a hot platter; keep warm.
4. Drain off all but 3 tbls fat from skillet.
5. Brown onion in the fat.
6. Stir in the flour and boil 1 minute.
7. Remove skillet from heat and stir in broth.
8. Simmer gravy 5 minutes.
9. Return sausage cakes to skillet and heat thoroughly.
10. Serve.
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