This is a delectable sausage gravy that complements mashed potatoes. It's a Mississippi-style recipe that we created for our book "Cooking with the Movies: Meals on Reels." —Anthony Chiffolo
2 1/2 cups
1 1/2 teaspoons
green pepper, finely chopped
Cut the sausage out of its casing. Using a castiron
skillet, allow the sausage to cook to the
point where it begins to separate and crumble.
Pour off all but a few tablespoons of the grease.
Over a high fl ame, slowly sprinkle the fl our until
it begins to brown. Add the milk and sugar,
and using a whisk, work out the lumps, stirring
constantly until the gravy thickens. (Keep an eye out that it does not burn.) Stir in the
salt and pepper, and serve immediately.
For an extra treat, add some very finely chopped green
peppers. It gives the gravy a great taste!
Serve over mashed potatoes, pork, turkey, or biscuits.
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