Ingredients
-
1
-
15
-
4
-
2
-
1
-
1/4
-
2
-
2
-
1/2
-
-
-
-
-
-
Directions
Patrick’s Sausage Gravy, I need to eat sausage biscuits and gravy less often for health reasons — but I don’t seem to be able to overcome this particular vice — lol! Anyway, here’s a sausage gravy recipe that we like and I hope you do too Enjoy, Oh my gosh Beats every sausage cravy I’ve tried So delicious! And I didn’t even have the Herb-Ox flavoring However, I did have homemade roasted-chicken stock, so maybe that made up the difference Very, very good
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Steps
|
1
Done
|
In a Large No-Stick Skillet, Melt the Butter Over Medium Heat and Make a Roux by Adding the Wondra Flour and Whisking Constantly. |
|
2
Done
|
as Soon as the Roux Begins to Start Turning Color (about 1-2 Minutes), Whisk in the Chicken Broth and Then All Other Ingredients. Bring to a Boil Until the Gravy Thickens (it Should Do This Very Quickly), Then Remove from the Heat. Add in the Cooked Sausage and Stir. |
|
3
Done
|
If the Gravy Is Too Thin, Sprinkle in a Little More Wondra Flour and Re-Whisk Over Heat. If It Comes Out Too Thick, Just Add More Chicken Broth Over Heat and Whisk Until Desired Thickness Is Achieved. |
|
4
Done
|
Note: It's Okay to Use Whole Milk or Half-and-Half If You Have No Heavy Cream on Hand -- It Will Come Out Just Fine. |
