Main Dish Soup / Sauce / Gravy

Sausage Gravy (lower phosphorus version)

Sausage Gravy

Lower phosphorus version of the traditional comfort food.
Course Breakfast, Main Course
Cuisine American
Keyword biscuits, cream cheese, gravy, sausage
Prep Time 20 minutes
Cook Time 20 minutes
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,)