1. Place 2 pounds of sausage in a heated rondeau or brazier. Chop into pea-sized pieces while cooking. Cook until just cooked through. Add the peppers and onions. Cook until the onions are translucent.
2. Add 1 gal. of water and 1 Tbsp. black pepper to the sausage mixture. Bring to a boil. Place 1 qt. of warm water in a stainless steel mixing bowl. Add a 1½ lb. package of gravy mix to the bowl. Whisk until smooth. Slowly add the gravy mix to boiling sausage mixture. Mix thoroughly. Simmer 2-3 minutes. Stirring frequently.
3. Allow to cool. Transfer to a covered storage container and refrigerate until needed. Adjust consistency as desired for service.
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