Sausage With Gravy Recipe #364649
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.
by Chef Shadows
25 min | 5 min prep
SERVES 6
- 1 lb bulk pork sausage
- 1 small onion
- 1 tablespoon flour
- 1 cup beef broth, home made not salty canned
- Shape the sausage into 4 to 6 flat cakes.
- Put sausage cakes into a cold cast iron skillet and cook slowly until well browned on both sides and thoroughly cooked.
- Remove cakes to a hot platter; keep warm.
- Drain off all but 3 tbls fat from skillet.
- Brown onion in the fat.
- Stir in the flour and boil 1 minute.
- Remove skillet from heat and stir in broth.
- Simmer gravy 5 minutes.
- Return sausage cakes to skillet and heat thoroughly.
- Serve.
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5 stars