A Little Bit Country

By Terry L. White

Some people march to a different drummer and Paul Bowen heard his calling from an early age. The world just wanted him to do the right thing, but Paul had to follow his country music rainbow. It wasn't about being a star, really .... just ask any picker.

Country Sausage and Gravy

Ingredient

35 m4 servings700 cals

• Giant Food
• 11740 Rousby Hall Rd
• LUSBY, MD 20657

• 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
• Add all ingredients to list

Directions

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• Prep
  15 m
• Cook
  20 m
• Ready In
  35 m

1. 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.
2. 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.
3. 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.
4. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.