Recipe Country Sausage Gravy (Pork)

Required Ingredients:

• 1 pound pork sausage
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons garlic, minced
• 4 tablespoons unsalted butter
• salt and pepper to taste
• 4 tablespoons all-purpose flour
• 1 teaspoon minced fresh sage
• 1 teaspoon minced fresh thyme
• 2 cups milk, divided
• 2 cubes chicken bouillon
• 1/4 cup minced fresh parsley

Preparing/Cooking:

• In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly.
• Drain off excess fat, but leave a small amount.
• Combine butter, salt, and pepper with the meat mixture and stir until butter melts.
• Slowly sift flour over the top.
• Mix gently and allow mixture to cook for 5 minutes.
• It will burn, so do not let it sit unguarded.
• Don't forget to scrape the bottom of the pan.
• Add the sage and thyme.
• Slowly stir in milk, about a half a cup at a time, and incorporate it well.
• When the mixture thickens, add more milk.
• Do not let it boil vigorously, or it will burn.
• Add chicken bullion and let cook for five minutes.
• Again, if it thickens too much, add more milk.
• Adjust taste with more salt and pepper if needed.
• Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

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