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Suggest a better descriptionIn a large skillet, add the sausage meat and cook over medium-high heat until completely browned. Be sure to break up any large chunks with a wooden spatula or a potato masher.
Add butter and allow it to melt and combine with the rendered pork fat. If there is less than 1 tablespoon of rendered pork fat, add an additional tablespoon of butter.
Add the flour and stir to combine with a wooden spatula. Once the flour and fat has combined to form a roux, cook for an additional minute to cook the raw flour.
Slowly add milk in multiple additions, making sure each addition has been fully incorporated before adding the next. Continue cooking the mixture over medium-low heat until thickened, about 2-3 minutes.
Season with salt and pepper to taste.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 324 | ||
Calories from Fat: 174 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 54.5mg | 17 % | |
Sodium 178.6mg | 6 % | |
Potassium 373.4mg | 10 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 30.4g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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