Peg's Pimiento Pigs
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
sausage
links |
|
| 7 | ounces |
pimentos
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | x |
american cheese
shredded |
*
|
| 1 | x |
parsley sprigs
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
sausage
links |
|
| 202.3 | ml/g |
pimentos
|
|
| 45 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 1 | x |
american cheese
shredded |
*
|
| 1 | x |
parsley sprigs
optional |
*
|
Directions
Brown sausage links in a skillet.
Wrap each browned link in a strip of pimiento; arrange in a buttered shallow baking dish in a single layer.
Melt butter in a saucepan; stir in flour to blend.
Add milk, stirring constantly; cook until slightly thickened and smooth.
Add salt, nutmeg and cheese.
Pour sauce over sausage; bake in preheated 350'F. oven 15 minutes.
Garnish with sprigs of parsley if desired.
