Cream Potatoes and Sausage

Saturday Breakfast, A simple treat for two, economical and a filling comfort meal.
1. 4 (eyeball the amount) tablespoons scrambled vegetarian link sausage or patty;s, (or others like, Jimmy Dean's pre-cooked hot sausage, in the frozen section) sausage
(Season the above with 1/2 tsp. sausage or poultry seasoning if needed.)
2. 2 heaping tbs. of flour (If not enough leavens add some margarine or butter to make a rue.)
3. 1/2 pint of milk, 1/2 cream or use soy milk i.e. for vegans
4. 2 boiled potatoes in skins (I cook them day before then peel.)
5. salt and pepper to taste
Scramble the sausage links, (My recipes are a transition toward not eating meat but if you do eat it sparingly. (This is only a "seasoning" bit of sausage.) Some vegetarian sausages need to be seasoned and others are plain needing some spices. If you don't have the veggie links which is a lot easier.
(I do like a pinch of Cayenne in this recipe.) (Someone, at Christmas, gave me some Jimmy Dean's hot ready cooked sausage.)
This recipe is how I slowly used it up. Sausage (pork meat), brings on swine flue, or influenza more in the winter, especially after the holidays with rich meat meals. They body doesn't eliminate as will as summer when we add veggies and fruit. They will in themselves have elimination properties.

In the same cast iron skillet add in the sausage until warmed then flour and brown a bit (called a rue or gravy with butter or margarine).
Add in skillet the half pint of 1/2& 1/2 cream or milk and blend.
Next add in the sliced pealed potatoes, (round), salt and use fresh pepper tastes the best.
Take off stove when thicken.
* If you want a short cut use cooked hash browns. Boiled potatoes don't have to be fried. I always have at least 3 boiled potatoes in the fridge at all times to make quick stacks for my left-overs or for breakfast instead of meat. Also, I have a bags of frozen brown rice ready in my freezer for the same reasoning.

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