Sausage With Gravy

Chef Shadows's Note:

This is the recipe we always use for sausage and gravy, it is a brown gravy using homemade beef broth, not canned. Source: Pennsylvania Dutch Cookbook, 1961 edition, pg 28.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 lb bulk pork sausage
• 1 small onion
• 1 tablespoon flour
• 1 cup beef broth , home made not salty canned

Directions:

1. Shape the sausage into 4 to 6 flat cakes.
2. Put sausage cakes into a cold cast iron skillet and cook slowly until well browned on both sides and thoroughly cooked.
3. Remove cakes to a hot platter; keep warm.
4. Drain off all but 3 tbls fat from skillet.
5. Brown onion in the fat.
6. Stir in the flour and boil 1 minute.
7. Remove skillet from heat and stir in broth.
8. Simmer gravy 5 minutes.
9. Return sausage cakes to skillet and heat thoroughly.
10. Serve.