Sausage Stroganoff

This is a spicy and delicious recipe that my mother serves at her Holiday Party every year.  It can be served in a chafing dish and scooped/spread onto crackers, bread or veggies or is really yummy on biscuits or toast points for breakfast/brunch.

• 1 clove garlic
• 2 pounds country sausage
• 3 tablespoons flour
• 2 cups milk
• 2 large onions, chopped
• 1 large can mushrooms
• 2 tablespoons butter
• 2 teaspoons soy sauce
• 2 tablespoons worcestershire sauce
• salt, pepper, paprika to taste
• 1 pint sour cream

Rub large skillet with garlic and heat.  Brown sausage well.  Pour off grease as it accumulates.  Add flour and cook for a minute.  Add milk and simmer until slightly thickened.  Set aside.

Saute onions and mushrooms.  Add soy sauce, worcestershire, onions, mushrooms and seasonings to the sausage mixture.  When mixture bubbles, add sour cream.  Serve over biscuits/toast or keep hot in chafing dish.

Freezes well, but if you plan to cook and freeze for later date, do not add the sour cream.  After thawing and heating, add sour cream as per recipe.