Thursday, March 21, 2013
Lightened Up Sausage Gravy
Did you really think I would leave you hanging like that? Give you a biscuit recipe without giving you the sausage gravy recipe that I was so hungry for?
You probably know me better than that. And here it is – and it’s a lightened-up recipe, to boot. But truthfully, there is really nothing special about this gravy – it’s your simple, straight-forward flour, milk, salt and pepper sausage gravy.
Except (did you know that was coming?) that is has one little special ingredient – chicken sausage. We are big fans of chicken sausage and I happened to find some breakfast-style chicken sausage made by Bilinski Sausage that proved to be perfect for gravy! They are a small family-run business on the east coast and they pride themselves on providing quality, organic ingredients that are antibiotic-, gluten-, and casing-free. We loved the flavors that we got to try! I simply used it in place of ground pork sausage, of which, I’m not really a fan.
- 8 ounces breakfast-style chicken sausage
- 1 Tbs. olive oil
- 1/2 cup mushrooms, diced
- 1 tsp. fresh thyme, chopped
- 1/2 tsp. fresh sage, chopped
- 2 Tbs. flour
- 2 cups milk (2% works best)
- 1/4 tsp. freshly grated nutmeg
- 1 Tbs. butter
- Salt & pepper to taste