- 1/2 pound of mild country sausage
- 1 strip thick cut bacon
- 1-2 links of fresh breakfast sausage
- 2 tablespoons of butter
- 4 tablespoons of flour
- 2 cups of milk
- Salt & pepper to taste
- Onion & garlic powders to taste
- Slowly brown, 1 strip of bacon in a large sauce pan.
- Remove when crisp but leave the drippings in the pot.
- Save the bacon slice (crumpled) on the side.
- Remove skin(s) from link sausage(s).
- Slowly brown the sausages, in the bacon drippings, until browned.
- Remove sausages and set that aside until roué is ready.
- Add 2 tablespoons of butter. Stir until smooth.
- Add 4 tablespoons of flour. Stir until smooth for about 2-3 minutes.
- Slowly add 2 cups milk, stirring constantly, to maintain a smooth texture.
- After the last of the milk is added, stir in the bacon and sausages.
- Stir until well mixed.
- Season with salt, pepper, onion powder, and garlic powder to taste.
- Serve over fresh biscuits, hash browns, toast or waffles.
- For those not wanting to load up on pork products, or prefers less sausage spice in their cooking, this roué tastes just fine made with a fine thick ground beef (chili style).
Winona, MS is relatively a quiet little town. Mornings however are a completely other matter. Many Winona residents rise early and gather at Bev’s Café located of course in Winona at 664 Middleton Road. During this time grits, biscuits and gravy are always ordered with a hot cup of brewed coffee. Here, friends breakfast together while discussing what special activity is happening that day or to just go over the previous day’s events.