- 1.1 pounds ground sausage
- 3.6 ounces onions
- 0.60 cloves garlic
- 2.4 tablespoons flour
- 9.6 ounces heavy cream, (single=1 qt - 32oz)
- 9.6 ounces milk, (single=1 qt - 32oz)
- 0.30 ea bay leaf
- 0.90 ounces butter
- 2.4 tablespoons chicken stock
ingredients
directions
1. Heat clarified butter in large pan. |
2. Add sausage to pan do not disturb until sausage begins to caramelize. |
3. Use potato masher and break up sausage into smaller pieces. |
4. When sausage is half cooked add onions and garlic. Continue to cook until the sausage is fully cooked. |
5. Add flour to create a roux. |
6. Add cream, milk and bay leaf. Use a metal spoon or spatula to remove all the fond from the bottom of the pan. |
7. Allow to cook until thickened approximately ten minutes. |
8. Add chicken stock, butter,and stir. |
9. Remove bay leaf and season with salt and pepper. |
10. 4 oz portions over 1.5 biscuits |
Keywords
baking, gnvdc
