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Pork Sausage Gravy

Render the sausage and remove sausage crumbles to a bowl. Pour out all but 2 Tbl Spoons of the sausage oil. Add flour and stir until the flour is completely folded into the oil. Add cold milk slowly while whisking briskly so that the flour oil mixture will blend into the liquid. Slowly add more milk. All the pan scrapings should be loose and incorporated into the sauce. Add the raw roux and cook for 5 minutes. Finish by stirring in the heavy cream.

  • 1 LB Rendered Pork Sausage
  • 1 Quart Milk
  • 2 Tbl Spoons Flour
  • White Pepper to taste
  • 1 Dash of Hot Sauce
  • Salt to taste
  • 1 Pint of Heavy Cream
  • Raw Roux to thicken
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