I tasted this while cooking and thought it needed at least a little extra seasoning...I added freshly ground black pepper and some dried crumbled sage. Skipped a step to make this even easier and just drained the grease off the sausage, leaving about 1 tblsp in the skillet. Then sprinkled a good heaping tblsp of flour over the meat and combined well, cooking for a minute or so. Then added the milk (didn't measure, just kept adding until the thickness was right.) Served this over thick slices of buttered french bread that I toasted under the broiler.
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I tasted this while cooking and thought it needed at least a little extra seasoning...I added...