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1 lb SAUSAGE 3 c MILK
1 x OIL 1 x SALT AND PEPPER TO TASTE
1/2 c FLOUR
4 servings
Shape The Sausage Into Patties, 1/2 Inch Thick. Cook Over Medium Heat
Until Done. Remove The Sausage From The Skillet And Set Aside. Drain Off
The Drippings And Add Enough Oil To Make 1/2 Cup. Return Drippings To
Skillet And Cook For 3 Minutes Or Until Browned. Add Milk And Season With
Salt And Pepper. Cook Until Bubbly, Stirring To Prevent Lumps. Cook,
Stirring, 1 Minute More. Crumble In One Or Two Cooked Patties.
1 x OIL 1 x SALT AND PEPPER TO TASTE
1/2 c FLOUR
4 servings
Shape The Sausage Into Patties, 1/2 Inch Thick. Cook Over Medium Heat
Until Done. Remove The Sausage From The Skillet And Set Aside. Drain Off
The Drippings And Add Enough Oil To Make 1/2 Cup. Return Drippings To
Skillet And Cook For 3 Minutes Or Until Browned. Add Milk And Season With
Salt And Pepper. Cook Until Bubbly, Stirring To Prevent Lumps. Cook,
Stirring, 1 Minute More. Crumble In One Or Two Cooked Patties.
