Sausage Gravy
Lower phosphorus version of the traditional comfort food.
Servings 4
Ingredients
- 1 small onion (small dice)
- 1 lb mild breakfast sausage
- 3 T butter
- 3 T AP flour
- 3 C chicken stock
- 8 oz cream cheese
- 1 C whole milk
- ½ t dried sage
- ½ t ground black pepper
- 2 t Cholula hot sauce
- salt
Instructions
- Combine the sausage and diced onion in a deep skillet or small dutch oven. Break up the sausage and cook until the meat is cooked through and the onion is soft.
- Add butter to the sausage/onion mixture and allow to melt.
- Add flour and mix into the butter. Cook, stirring constantly, for about three minutes. The roux should barely start to darken.
- Add 2 cups of the chicken stock and stir until smooth. The gravy will look thin until the heat comes back to a near-boil.
- Add the cream cheese. Break it up and allow it to melt, stirring occasionally. If the cheese is cold, it may take a few minutes to fully incorporate.
- Add the milk.
- If the gravy is too thick, add more chicken stock.
- Add the spices (sage, salt, pepper, and Cholula).
- Taste and adjust seasonings.
- Serve over Brian Lagerstrom's biscuits. (Or your favorite biscuits, or Pillsbury frozen biscuits, which are 80% as good with 98% less work,)