Sausage Patties With Cream Gravy
|Sausage meat||1 1⁄2 Pound (Mild Or Hot)|
|Yellow onion||1 Large, peeled and chopped|
|All purpose flour||3 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Half and half/Milk||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
1. Shape the sausage meat into 8 patties, each about 2 inches in diameter and 1/4 inch thick. Cook the patties in a heavy 12-inch skillet, uncovered, over moderately high heat for 5 minutes on each side. Drain on paper toweling and set aside.
2. Pour off all but about 1/3 cup of the drippings from the skillet. Reduce the heat to moderate, add the onion, and cook uncovered, for 5 minutes, or until soft.
3. Raise the heat to moderately high, add the flour, and stir until blended. Add the water and boil for about 2 minutes, scraping up any brown bits stuck to the skillet.
4. Add the half-and-half, salt, and pepper, and stir until smooth. Return the patties to the skillet and heat through—about 2 or 3 minutes.