Preparation:
Rub cut garlic around the bottom and sides of a large skillet; discard garlic. Brown sausage, breaking up and crumbing with a fork. Add flour and broth, stirring to blend.
Simmer until slightly thickened; set aside. Sauté mushrooms and onions in butter until onions are transparent. Add onion mixture to sausage, add seasonings and cook until the mixture bubbles. Remove from heat and add sour cream.
Keep hot in a chafing dish or crockpot. Serve with toasted bread for dippers.
Makes about 1 1/2 quarts. |
