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.
This sausage gravy isn’t missing any flavor of your grandmother’s recipe. All it is missing is a lot of calories and fat…which are made up for with the Garlic Cheddar Beer Biscuits. Balance, people. We are all about balance here.
Need a biscuit recipe? Try these:
Black Pepper Parmesan Drop Biscuits
Garlic Cheddar Beer Biscuits
Flaky Buttermilk Biscuits from Confections of a Foodie Bride
Cheddar Biscuits from Add A Pinch
Sweet Potato Biscuits from Taste & Tell
Lightened Up Sausage Gravy
Yield: 4 servings
Cook Time: 30 min 2
Rich and creamy sausage gravy - lightened up with chicken sausage! Perfect for topping your favorite biscuits or toast!
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
Heat a large skillet over medium-high heat. Add the sausage and cook until it begins to brown, about 5 minutes. Add the oil, mushrooms, thyme and sage and stir well. Cook for an additional 4-5 minutes until the mushrooms are browned and softened.
Sprinkle the flour around the pan and stir well to disperse. Cook for about 2 minutes then slowly stir in the milk. Add the nutmeg, reduce the heat to medium and cook, stirring often, until the gravy thickens, about 10 minutes. Add the butter and salt and pepper to taste.
Serve with biscuits or toast.
Variations to this gravy: to make the gravy with breakfast sausage, crumble about 3/4 pound of breakfast sausage into a large skillet. Omit the added oil and continue to follow the instructions above.
To make this vegetarian, omit the chicken sausage and use soy crumbles. Follow the directions as necessary, note that you might need to add additional oil if the soy crumbles to not release any fat of their own.