Rogue Dutch Oven Cookers

                      Country Cream Gravy

 

Sausage gravy is one of my go to recipes when I feel like a good breakfast. It goes with biscuits, chicken fried steak and even potatoes. Its easy to make and is full of flavor. I always have to make it and put it over biscuits at lest one morning when camping. Double the recipe and save the left over for chicken fried steak a few days later for a dinner.  

 

1 pound sausage, bulk, hot or mild

1 ( 10¾-ounce ) can cream of chicken or mushrooms soup

1 (  soup can ) milk

½ teaspoon dry mustard

¼ teaspoon seasoned salt

¼teaspoon fresh ground black pepper

1 cup sour cream

In a 10" Dutch oven add sausage to oven over 10 to 12 charcoals. Crumble sausage and cook until browned;  remove from oven and drain on paper towels and set aside. In the same oven blind soup and milk together. Add mustard, salt, and pepper, and bring to a boil. Reduce heat by removing 3 or 4 charcoals. Stir in sausage and sour cream. Simmer until heated through, but do not boil.