Maureen’s Monroe Sausage Gravy
Breakfast - 2009 Monroe Sausage Recipe Contest
Winner: Maureen Hodge
- 1 pkg. Mild Monroe Sausage
- 1 10oz can Mild Rotel
- 1 14/5oz can chopped tomatoes
- 1/2 cup water
- 2 tablespoons butter
- 3 tablespoons flour
- Salt and Pepper to Taste
Biscuits
Remove casings from sausage. Chop sausage into small cubes and sauté in saucepan. Remove sausage from pan, and add butter to pan drippings. Add flour to make a light roux. Add Rotel, water, tomatoes and return sausage to saucepan. Bring to a soft boil, and then simmer 40-45 minutes, stirring often.
Serve with hot biscuits.
