Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serves 4


    • 1 pound bulk pork sausage
    • 4 tablespoon flour
    • 1½ cups skim milk
    • Salt and pepper, to taste 

Cooking Directions

In large skillet over medium-high heat, cook and crumble sausage to lightly brown, removing fat from pan as it accumulates. Sprinkle flour over sausage in skillet, stir to blend, add milk to pan all at once. Cook, stirring constantly, over medium-high heat, until thickened and bubbly. Season to taste with salt and pepper. Serve over hot baked biscuits, toasted English muffins or toast.

Serving Suggestions
On a cold and blustery winter morning, roll out some baking powder biscuits and stir together this easy and hearty sausage gravy to spoon over.

Nutrition Facts
Calories 280 calories; Protein 16 grams; Fat 18 grams; Sodium 940 milligrams; Cholesterol 50 milligrams; Saturated Fat 6 grams; Carbohydrates 11 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit




   SAUSAGE (Breakfast) RECIPES >>>    ·    Sausage Gravy    ·    Bayou Teche Pork & Yam Sausage    ·    Sausage, Breakfast Sausage    ·    Sausage, Homemade Lean Sausage    ·    Sausage Quick Mix Sausage    ·    Savory Fruit Sausage Sauté    ·    Sausage Spoon Bread    ·    Sausage & Bacon Popovers   


  Home   ·   About & Contact Info   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.