Recipe by Munchkin Mama
I know there are about a million recipes for this, but none exactly like mine. I'm posting it more for myself so I don't lose it. This turns out with a slight orange color due to the paprika, so if you want a traditional white sauce you can just omit it. Just do yourself a favor and don't try to substitute powdered sugar for the flour. My husband tried to make me dinner one night and used the wrong canister. He couldn't figure out why it wasn't thickening like mine always did. It was not a good thing, but God love him for trying!
Top Review by megawatz69
Most delicious recipe. I did substitute garlic salt for seasoning salt, but I love garlic. I also have added a small jar of dried beef instead of the sausage making chip beef gravy. All in all my absolut fav! Thank you for posting this.
- 1⁄4 cup butter, melted
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon paprika
- 2 cups milk
- 1 teaspoon Worcestershire sauce
- 1 lb pork sausage, cooked and crumbled, drippings reserved if desired (I like Bob Evans Original)
Directions See How It's Made
- In a saucepan, combine the butter, flour, salt, and paprika.
- Whisk in milk and Worcestershire sauce all at once. Cook and stir until bubbly.
- Add in the cooked sausage (with drippings, if desired).
- You may have to add more salt or some pepper, depending on the sausage you use.
- Serve hot over biscuits.