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“This is the recipe we always use for sausage and gravy, it is a brown gravy using homemade beef broth, not canned. Source: Pennsylvania Dutch Cookbook, 1961 edition, pg 28.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Shape the sausage into 4 to 6 flat cakes.
  2. Put sausage cakes into a cold cast iron skillet and cook slowly until well browned on both sides and thoroughly cooked.
  3. Remove cakes to a hot platter; keep warm.
  4. Drain off all but 3 tbls fat from skillet.
  5. Brown onion in the fat.
  6. Stir in the flour and boil 1 minute.
  7. Remove skillet from heat and stir in broth.
  8. Simmer gravy 5 minutes.
  9. Return sausage cakes to skillet and heat thoroughly.
  10. Serve.

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