Sage sausage gravy

Sage Sausage Gravy

Ingredients

Yields 4 cups

  • 2 TBL vegetable oil

  • 1 lb sausage

  • 2 TBL unsalted butter

  • ¼ cup all-purpose flour

  • 1 ¼ cup whole milk

  • 1 ¼ cup heavy cream

  • ¾ tsp salt

  • ¼ tsp black pepper

  • 1 tsp white wine vinegar

  • 2 TBL fresh sage, fine chop (1 ½ tsp dried)

  • hot sauce or chile oil (to taste)

Method

  1. Place oil in a medium sauce pot and heat over medium.

  2. Add sausage and cook until no longer pink in the center (3–4 minutes).

  3. Use a slotted spoon to remove sausage from the pot and transfer to a bowl. 

  4. Add butter to the pot and melt over low heat.

  5. Add the flour and cook on low stirring frequently. Cook for 2–3 minutes to make a blond roux.

  6. Add half of the milk stirring vigorously with a wire whip. Be sure to break up any clumps of flour. Once incorporated, add the rest of the milk and stir well. Then add the cream and stir.

  7. Return sausage to the sauce pot and increase the heat to medium.

  8. Add salt, pepper, vinegar, and sage. Stir well.

  9. Add hot sauce or chili oil to taste. I recommend 1 ½ tsp of drained oil from jarred Calabrese peppers.

  10. Heat until gravy thickens slightly and remove from heat.