This is a great meal for the whole family. If your friends suddenly come, just add more milk and flour! The cast iron skillet is the best for this meal. My recommendation is to avoid using dried herbs. On the other side, fresh herbs are more than useful.
• 1 finely chopped onion
• 1 pound pork sausage
• 2 cups milk (must be divided)
• Unsalted butter, 4 tablespoons
• 1 green, finely chopped, bell pepper
• 2 tablespoons garlic
• 1 teaspoon crushed red pepper flakes
• Flour, 4 tablespoons
• 1 tablespoon of thyme (fresh)
• 1 teaspoon minced sage (fresh)
• 2 cubes chicken bouillon
• Pepper and salt
• 1/4 cup minced fresh parsley
Start by cooking pork, onion, red pepper flakes, green pepper and garlic, in a skillet on a medium heat. When the pork is crumbly, you are done. It is important to drain all excess fat, but you must leave a bit. Then, combine salt, pepper and butter with the meat mixture.
Stir until butter melts perfectly. Sift flour over the top and mix for 5 minutes. If you leave it, it can burn, so pay a lot attention! Remember to scrape the bottom of the pan at the end. Add thyme and sage. While adding milk, slowly steer (pour half a cup at a time). Wait a few minutes, and when the mixture thickens, add more milk. Add chicken bullion, and leave it on the heat for 5 minutes. If it thickens, add more milk. Before serving, add ¼ cup of milk and the parsley. You can adjust the taste with salt and pepper. You will need 15 minutes for preparation and 20 minutes of cooking, so in 35 minutes, you will have a great meal