Sausage With Gravy
Recipe: #6516
September 14, 2012
Categories: Breakfast, Onions, Authentic, 5 Ingredients Or Less, 5-Minute Prep, Birthday Brunch, Christmas, Easter, Fathers Day, Mothers Day, No Eggs, more
"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
Nutritional
- Serving Size: 1 (128.3 g)
- Calories 264.4
- Total Fat - 17.9 g
- Saturated Fat - 6.1 g
- Cholesterol - 63.1 mg
- Sodium - 867.3 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.9 g
- Sugars - 1.3 g
- Protein - 18.5 g
- Calcium - 34.9 mg
- Iron - 1.6 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Shape the sausage into 4 to 6 flat cakes.
Step 2
Put sausage cakes into a cold cast iron skillet and cook slowly until well browned on both sides and thoroughly cooked.
Step 3
Remove cakes to a hot platter; keep warm.
Step 4
Drain off all but 3 tbls fat from skillet.
Step 5
Brown onion in the fat.
Step 6
Stir in the flour and boil 1 minute.
Step 7
Remove skillet from heat and stir in broth.
Step 8
Simmer gravy 5 minutes.
Step 9
Return sausage cakes to skillet and heat thoroughly.
Step 10
Serve over bisquets or english muffins.
Tips
No special items needed.