RECIPES
12
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Smoked Sausage and Gravy
2 cups milk
1 sweet onion, sliced
1 Tbsp. cornstarch
1 lb. smoked sausage, cooked, sliced
2 tsp. Italian seasoning
2 cloves garlic, minced
½ tsp. ground black pepper 1 cup mozzarella, shredded
1 tsp. olive oil
red pepper flakes, to taste
2 bell peppers, thinly sliced salt, to taste
1. In a bowl, whisk together the milk, cornstarch, Italian seasoning and black
pepper. Set aside.
2. Heat up the oil in the skillet over medium heat (325–350° F) and cook the
peppers for 2–4 minutes, stirring often.
3. Add the onion and sausage. Cook, stirring often, until the onions start to
soften and the sausage begins to brown. Stir in the garlic and cook about 1
minute more.
4. Remove the peppers, onions, sausage and garlic from the skillet and set
aside.
5. Pour the milk mixture into the skillet and stir constantly until it thickens. It
will come to a boil, and you may need to decrease the heat to avoid
scorching the milk.
6. When the sauce is thickened, add the cheese and continue to stir until
blended.
7. Put the sausage and vegetables back in the skillet. Stir to combine, add
pepper flakes and salt, to taste.
8. Serve over hash browns or French fries.
Serves 4
