Leftovers and Sausage Milk Gravy

I wonder how you feel about left over food. Do you and yours eat leftovers or do they get thrown away? Nine times out of ten food USED to be thrown away at our house, but more recently, I have become more conscientious, not only about the price of food, but also the fact that there are hungry people everywhere, so I just can’t throw food away anymore. I’m using up everything, even if I just have to eat it myself for a snack.

Tonight I had little time to cook, and I had a leftover pork tenderloin from last night, because I made two of them yesterday. So I made some sausage milk gravy, smothered slices of pork in it; sauteed up some fresh squash, and made some egg noodles.

The picture is below.

Still eating Cappuccino Cake, but it’s almost gone!


The recipe for Sausage Milk Gravy is as follows:

Take a 1/2 pound ground sausage and cook it in a pan, chunking it up as you cook it, making sure all the pink is gone. Remove the sausage onto a plate.

Take a spoon and scrape the bottom of the pan you cooked the sausage in, along with 3 tablespoons of butter, removing all the little bits of cooked sausage from the bottom of the pan.  Sprinkle 2 tablespoons of flour over the butter mixture and stir into a paste. Keep the heat low while you do this. Do not burn the butter and flour mixture.

Slowly add about 1 cup of milk to the rue you have just made with the flour and butter. Stir constantly until blended and heated through. Add the cooked sausage back to the pan containing the gravy. Liquid will thicken as it cooks. Add salt and LOTS of freshly ground black pepper to taste.

This gravy is also great served over toast, or with eggs and biscuits.



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