|Professional Pastry Chef|
|by Bo Friberg|
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen.
Tip: Try grease gravy for more results.
Results 1 - 9 of 9 for sausage grease gravy
Scramble and fry sausage until well done. ... sausage; but reserve grease. Mix sausage and rice together. Make gravy by mixing together ... over it. Serves 4.
Preheat oven to ... Cut or break sausage into skillet. Cook ... Drain sausage (save grease for gravy). Arrange sausage ... gravy over individual servings.
Brown and crumble sausage. Leave grease in pan. Sprinkle ... Mix well. Add milk. Simmer until thick if too thick. Add some milk. Stir. Serve over biscuits.
Every recipe I've seen for sawmill gravy tends to look ... a medium breakfast sausage at the minimum. ... you still see oil/grease on the bottom ... want some kick. . Moustache
Mix together hamburger, sausage, garlic powder, ... 1 inch deep grease. After all ... sour cream and gravy mix to grease ... at 350 degrees for 1-2 hours.
Make sausage into patties and ... 1/2 of the grease to make gravy. Add flour ... camps. Gravy was always served for breakfast and sometimes other meals.
Put tomatoes through ... your pork and sausage (I assume you ... a lot of grease in fry pan. ... allow about 2 hours or so. Serve with your choice of pasta.
Put pork in ... 6 tablespoons of grease. Put grease ... golden brown, then add milk, stirring until thick, then add drained sausage. Serve hot over biscuits.
Fry sausage in a skillet ... shortening (preferably bacon grease) to the ... Continue cooking until gravy thickens to your ... cooked sausage into gravy.
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