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By Tim H. Martin
Recipe Courtesy of Gwin’s Roadhouse, Cooper Landing, Alaska
• 1 lb. ground pork sausage
• 3 1/4 cups whole milk
• 1/2 cup all purpose flour
• 1/2 tablespoon pork base or 1 beef bullion cube
• 1/2 tablespoon, garlic powder
• A pinch of ground fennel seed
• Black pepper, to taste
* If the sausage creates a lot of grease, drain off the excess from the skillet. I prefer Jimmy Dean Pork Sausage, which does not leave a lot of oil.
* This recipe goes well with Heavenly Cream Biscuits and Gwin’s Breakfast Burrito.
In a large pot or skillet, brown the sausage completely. No need to drain unless there is noticeable excess grease.
Add flour to the sausage and stir over med-low heat for about two minutes, coating the sausage well.
Gradually add the milk, stirring continuously, then add all other ingredients.
Bring to a low boil, then reduce heat to a simmer until thickened to desired consistency. I like mine to coat a spoon without dripping. Stirring slowly and constantly helps prevent scorching and clumping.
Author’s Note by Tim H. Martin
Dining or lodging at Gwin’s Lodge and Roadhouse is an absolute must if you are in the Anchorage area. It’s only a 90-minute drive from the airport and is located at Milepost 52 on the Sterling Highway. This is one of the most beautiful drives in North America and is listed on the National Scenic Byway list. The salmon, char and trout fishing in the area — all easily accessed from the highway — will absolutely blow your mind, as well as the menu at Gwin’s.
For more info on Gwin’s Lodge:www.gwinslodge.comwww.facebook.com/gwinslodge
Country@Heart is Tim H. Martin’s collection of country comfort food recipes with stories behind each dish. Many were collected on hunting and fishing trips throughout the world. Tim has been Rack Magazine’s art director, a Buckmasters staff writer and an editor since 1996. Make sure to click "PRINT THE RECIPE" to print off your favorites!
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