s/o American cheese, and grits

[katilac]

48 minutes ago, kbutton said:

 Not who you tagged, but my grandma makes it by browning ground sausage and then draining it lightly. She works flour into the meat crumbles, and then she whisks in milk until you get the desired consistency.

That's pretty much how I make it  - Jimmy Dean breakfast sausage, and just a small amount of flour, enough to dust across the sausage in the pan (no measuring needed this way, because if you cook a bigger amount in a bigger pan, you are automatically adding more flour). We like our sausage crumbles to be really small, so I use one of those plastic meat mixer/chopper things with the pinwheel blades at the bottom. They go by different names but you can look up the Pampered Chef Mix n Chop to see what it looks like. You want a sturdy one, not a thin one.

I do add a bit of cajun seasoning as well. 

Edited April 11 by katilac