28 Apr 2010
|Bulk hot pork sausage||1⁄2 Pound|
|All purpose flour||1 Cup (16 tbs)|
|Chicken bouillon granules||1 Tablespoon|
|Milk||5 Cup (80 tbs)|
|Baking powder biscuits||5 , warm|
In a large skillet over medium heat, cook all of the sausage until no longer pink; drain.
Stir in flour and bouillon.
Gradually add milk, stirring constantly.
Bring to a boil; boil and stir for 2 minutes.
Sausage Gravy Recipe