Hazel Markovetz, Urbandale, Iowa, is looking for a recipe for sausage in a white gravy. This Sausage Gravy recipe allows adjustments for your personal taste.
Nellie Sheriff, Royal City, Washington, sends her version.
GRIT Recipe Box: January/February 2011
1 pound sausage
2 tablespoons finely chopped onion
6 tablespoons flour
4 cups milk
1?2 teaspoon nutmeg
1?4 teaspoon salt
1?2 teaspoon poultry seasoning
Dash Worcestershire sauce
Dash hot pepperIn skillet, cook sausage until no longer pink. Add onion and cook until transparent.
Discard all but 2 tablespoons of drippings, then stir in flour.
Add milk. Stir in seasonings, Worcestershire sauce and hot pepper. Cook, stirring constantly, until thickened.
NOTE: Sherry Alward, Caribou, Maine, uses 1?2 teaspoon sage and pinch cayenne instead of nutmeg, poultry seasoning, Worcestershire sauce and hot pepper.