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Green Onion Sausage with Rusty Gravy



  1. Sauté the bacon (not a lot) in a black iron pot, then brown your sausage (He cuts his in 2 inch pieces)
    2Deglaze the bottom with a little water and repeat until a natural thick gravy appears, add your onions, etc. (except rice) and smother down a couple more times.
  2. Add enough water to cover, let boil down a little, cover, simmer, put over rice and enjoy.

This recipe is courtesy of Thaddeus Hebert, thank you for sharing!

* Note: Thaddeus uses green onion pork sausage, but use what you like.

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