Janet Groene’s
Mule Kick Sausage Gravy
When you have a tub of this kicky gravy in your fridge you can do anything with it for any meal of the day. Heat it to serve over biscuits or pancakes for breakfast, over baked potatoes or polenta for supper. Pep up a vegetable side dish by folding in some of this sauce. Toss it with hot pasta.
Diced water chestnuts provide texture contrast in any dish that cries out for crunch. You might also top it with crisp croutons or serve the gravy over crunchy toast. The gravy itself is salty because of the sausage and cheese, so don’t over-salt the food you put it on. Diners can add salt and pepper as needed.
2 cups cooked, crumbled sausage
16-ounce package process American cheese
1/3 cup water, white wine or milk
Small can diced water chestnuts, well drained
10-ounce can diced tomatoes with chilies (hot, medium or mild)
Hot sauce to taste
Nuke the mixture, stirring every minute, or put all ingredients in a saucepan and cook over very low heat, stirring from time to time, until cheese melts. Makes about five cups.
See more of Janet Groene’s galley-ready recipes plus a potluck recipe of the week at https://CampAndRVCook.blogspot.com
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