|Name:||Sour Cream Sausage Gravy||Contributor:||Brett Parker|
|Description:||Sour Cream Sausage Gravy||Posted:||2005-01-17|
|Key words:||gravy, sausage||Category:||Sauces|
1-2 Tbsp flour
salt & pepper to taste
1 c sour cream
1 tsp dill weed
|Preparation:||Brown your personal favorite amount of bulk sausage in pan and remove sausage with slotted spoon.
Pour drippings from pan into bowl, leaving brown particles in pan. Return 1-2 tablespoons drippings to pan. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Measure drippings and add water to measure 1 cup liquid (if needed).
Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Stir in sour cream, dill weed and sausage; heat through.