• 1 lb. pork sausage
  • 1/4 c. flour
  • 2 1/2 c. milk
  • 1/4 c. butter or margarine
  • 1/4 tsp. pepper
  • 2 - 10 3/4 oz. cans cheddar cheese soup - undiluted

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  1. Cook sausage in a skillet over medium heat until no longer pink.
  2. Drain and remove sausage.
  3. In the same skillet, melt butter.
  4. Stir in flour and pepper until smooth. GRADUALLY whisk in milk and soup.
  5. Bring to a boil; cook and stir for 2 more minutes or until thick and bubbly.
  6. Stir in sausage.
  7. Transfer to the slow cooker.
  8. Cover. Cook on Low for 7-8 hours. Stir!

Note: Serve over biscuits.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Nutritional facts include Bisquits!

 

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