Country Sausage Gravy
|Bulk pork sausage||1 Pound|
|Condensed cream of chicken soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Milk||10 1⁄2 Ounce (1 Soup Can)|
|Ground mustard||1⁄2 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Sour cream||8 Ounce (1 Cup)|
|Biscuits||1 Cup (16 tbs), warm|
In a heavy skillet, brown and crumble sausage over medium heat until fully cooked.
Drain and set aside.
In the same skillet, combine the soup and milk.
Add mustard, seasoned salt and pepper; bring to a boil.
Add the sausage and sour cream.
Simmer until heated through (do not boil).