Recipe author – Alton Brown (Alton Brown) – TV presenter, famous chef, culinary writer, actor, cameraman
This sauce is cooked on the fat released after frying the minced meat from pork sausages. In addition to meat, only flour and milk are in the composition. A mixture of ru is prepared from fat and flour, and then milk is poured, which literally thickens before our eyes and turns into a delicious gravy. Stir in the fried meat, and you can serve. Gravy goes well with any side dishes, such as pasta or rice. Or just pour unsweetened buns or toasts with it and serve it for breakfast, as is done in the south of the USA.
Time: 30 minutes.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr raw pork sausages without shells
- 1/4 Art. flour
- 2 tbsp. milk
- Fry the sausage in a cast-iron skillet. When ready, put it out of the pan and drain almost all the fat, leaving only 2 tbsp. l Stir the flour into the remaining fat and cook over low heat for 5 minutes. Remove the pan from the heat and gradually stir in the milk.
- Return to medium heat and stir occasionally until the gravy boils and thickens. Be sure to scrape off all the sticky pieces from the bottom of the pan – they all taste! Try it, add the minced meat and serve the gravy over the toasts or rolls.
Output: 2.5 tbsp.