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Ingredients
1 Pound breakfast sausage
3/4 Cup onion, diced
1 Stick butter
1/2 Cup flour
1 Teaspoon black pepper
1 Cup cool water
1 Cup regular whole milk
1 Tablespoon powdered chicken stock
2 Cups water
Instructions
In a fry pan, fry sausage and set aside. Next, fry diced onions in the sausage oil, then set aside. In a pot, melt butter over a medium heat, add flour and black pepper; whisk to form a paste (roux.) Next add 1 cup cool water and 1 cup whole milk, whisk-whip until flour is dissolved and creamy. Bring to a boil stirring rapidly, lower heat to simmer, keep stirring until boiling stops. Add 1 tablespoon of powder chicken stock then add 2 more cups of water. (You can use 2 or 3 chicken bouillon cubes instead of stock however they are very salty). Now add the cooked sausage and onions, stir well and simmer everything for 15 minutes or longer stirring frequently. For desired thickness add more milk or flour as needed.
06/14/07 * * * * *