directions
-
1
In a pot, boil the baby squash with butter using water and milk in equal amounts, enough to cover squash
-
2
Meantime, brown the sausage and remove from pan
-
3
Pour off all but about two tablespoonfuls of the sausage grease, then make a roux by adding the flour to the remaining sausage oils and stirring until a light gravy is formed
-
4
Return sausage to the pan
-
5
When the squash are tender place on top of the sausage, cover and let simmer for 10 minutes
-
6
Salt and pepper to taste.
Summer Squash and Sausage
ingredients
- 2 pounds baby scalloped (pattypan) squash
- milk
- water
- 3 tablespoons butter
- 1 pound old fashioned pork
- sausage, browned (page 25)
- 1 tablespoon flour
- salt
- freshly ground black pepper