Country sausage gravy recipe
Country Sausage Gravy recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 1 pound bulk pork sausage
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 soup can filled with 2% milk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 cup sour cream
This easy and quick flavorful dish is great over warm, freshly baked biscuits. This dish can be the main course or served on the side with scrambled eggs and hash browns.
In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. Reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits.
Serves:4 to 6 (3-1/2 cups gravy).
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