This is a very simple and tasty sausage gravy it is terrific served over biscuits or grits. Give it a try and let me hear from you soon.
Patti’s Sausage Gravy:
1 pound Sausage
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits or grits. Refrigerate leftovers
Strawberries are my favorite berry. So I am going to share several of my favorite strawberry recipes with ya’ll. I hope you will give them a try and let me know what ya’ll think,
STRAWBERRY PIE :
2 cups sugar 6 tablespoons cornstarch 1 small package strawberry gelatin 2 cups water 4 pints strawberries, hulled 2 9″ baked pie shells
Instructions:
Cook sugar, cornstarch,Jello and water until thick. Cool.
Place whole berries in cool, baked pie shells. Pour sauce over berries and refrigerate.
Grits are so versatile that I can not believe that so many people have never cooked with them that I am sharing yet another great Grit Casserole recipe with ya’ll.
Southern Grit Casserole:
6 cups water
2 cups uncooked grits
1/2 cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs
1/2 cup milk
salt and pepper to taste
Preheat oven to 350 degrees F. Lightly grease a large baking dish.
Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned