Serves: 5
Total Calories: 568
Crumble sausage in large skillet and brown thoroughly; add garlic. Drain grease from sausage and stir in 3 or 4 tablespoons flour. Pour in half-and-half and beef bouillon. Heat and stir until it thickens. Cover and let simmer for 1–2 hours, stirring occasionally. Let cool; place in refrigerator overnight. Reheat gravy and serve over hot, baked biscuits.
This Tom’s Own Sausage Gravy recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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